Regions of Culinary Excellence

Each day, 65 Alpbachtal Valley farmers supply the dairy at Reith with freshest, pure milk of herb-fed cows. Hubert Rendl is the creative mastermind behind the exquisitely crafted Alpbachtal Hay-Fed Raw Milk Cheese, made from the finest high quality milk that Alpbachtal Valley is known for. Very experienced, the master cheesemaker is dedicated to using old world methods in making his artisan cheeses. The distinctive milk of herb-fed cows yields cheeses that are smooth, pure and without additives.

Embedded between the Alpine Main Ridge and Karwendel Range, the environs of Innsbruck have built a solid reputation for producing top quality fresh vegetables. In Rum, Thaur and Absam, all located on the sunny side of Tirol’s Inntal Valley, the vegetable growing season starts in mid-February. The first radishes are usually harvested by mid-April; salads and turnip cabbage by early May. With highly fertile soil, the region is perfect for growing fresh vegetables and sun-ripened fruits. Specialty foods produced here include a wide variety of vegetables, from delicate radishes, crisp salads and fresh herbs to more “exotic” varieties such as artichokes, arugula and pumpkins.

Tirol Greys are among the oldest, rarest cattle breeds in the Alps, well suited for the sustainable cultivation of the Alpine regions, rugged, undemanding, with a high milk yield despite meagre feed base. The meat of the Tirol Grey Alpine Steer is highly marbled and tender. That marbling is responsible for the rich, beefy flavour: As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Reared in the mountainous landscapes of Tirol, the meat is a bona fide food treasure for conscious foodies and has won various food awards. In addition, the Tirolean Grey Cattle was catalogued in “The Ark of Taste” Project by the global “Slow Food” grassroots organization.

Tirol’s Upper Inntal Valley has a proud history in growing healthy potatoes with an earthy, nutty flavour. Agriculture has long been the basis of the economy in Oberinntal, literally Upper Inntal Valley. The major potato growing areas are located in the communities Silz, Arzl in Pitztal Valley, Oberhofen and Haiming. The potato has long been considered a staple for the poor. However, the humble potato has become a staple on the Upper Inntal Valley dinner plate long time ago—and for good reason as potatoes are packed with nutrients and moderate in calories.

The inner Alpine dry zone is a climate very suitable for pome fruit production and that is why many communities in Oberland Area have a long history of apple growing. Sunny, warm, dry days give way to cool nights, producing premiere apples of excellent size, colour and taste that are highly sought after by consumers. More than 60,000 fruit trees are cultivated with skill and experience in Haiming, the hub of Oberland apple growing. The area is irrigated by a clever and ingenious system that dates back to the 16^th century, supplying the apple trees with clean and clear mountain water.

Traditional farming of Tirolean Mountain lamb has shaped the landscape and environment of East Tirol through the centuries and is among the cornerstones of the local farming economy. Today, East Tirol is home of intensive sheep farming with the hubs being located in Matrei, Assling and Anras. From the outset, the sheep was bred mainly for wool while nowadays breeders have shifted their emphasis to high quality meat production. The East Tirol Mountain Lamb was bred from a cross between the local “Tirol Mountain Sheep”, the hardy “Tirol Stone Sheep”, and meat-producing sheep species to retain foraging ability and hardiness, while increasing its lamb production and improving its carcass conformation for the meat trade. The breed produces superior lamb crops and lean, meaty carcasses.

Apart from the Oberinntal Potato Region of Culinary Excellence, the Lienz Valley Basin, East Tirol, provides perfect growing conditions for the potato, too. The warm summer sun shines during the growing season, and the high elevation keeps the nights cool and clear. In addition to sandy, well-drained soil and water from melting snow in nearby mountains, East Tirol has all the ingredients for potato perfection, firm to the bite with rich and earthy flavour notes. In its beginnings, potatoes were not much favoured by the farmers in today’s Region of Culinary Excellence. These days, the tuber was primarily used for feeding swine. Today, these yummy potatoes have an avid fan base extending well beyond the borders of the East Tirol Potato Region of Culinary Excellence, above all the tasty “OSKAR” variety (“OSttiroler KARtoffel”, literally ‘East Tirol Potato’). Purists who appreciate an unadulterated spirit are recommended to sample the “OSKAR” Potato Schnapps, distilled with much expertise by Rudolf Schwarzer and Hermann Kuenz.

Obviously, the many jagged peaks, rock spires and the steep slopes that form the narrow Paznaun Valley are not ideal for the cultivation of crops. Thus, the scenic valley has, not surprisingly, a centuries-long tradition of cheese making. The local farmers pour a lot of love into their work and the exceptional raw material—finest milk fresh from the cows in the village and from cattle grazing mountain pastures—is transformed into unique and truly decadent cheese wheels. And you can have it your way, the traditional way or in creatively inspired recipes such as cheese ice cream or fluffy shredded pancake with Alpine cheese inside…

High above the small town of Landeck, the sunny upland plateau of Grins, Stanz and Pians creates the ideal conditions for growing sweet fruit. For centuries, their chief specialty has been plum—ripe, jammed, stewed, pummelled into a chutney or put into a pie, the plump, succulent plum of Stanz is as versatile as they come. The fruit is wonderful in jams, jellies and cakes, dumplings and even delicious made into brandy and liquor. Plum brandy is pure, delicate, unflavoured schnapps, handmade in small batches from the wonderful plum, the very essence of Stanz. What's unique: The oldest distillery village in Austria, Stanz, is home to 150 households and roughly 60 distilleries! A guided tour in one of the distilleries gives a first-hand look at the art and science of crafting finest plum brandy and educates visitors about the rich history and proud tradition of the Stanz signature spirit.

In the past, White Beet (also known as May turnip or autumn turnip) was a staple food for the residents of Wildschönau Valley. Rich in vitamins, the simple root vegetable was the base of their diet and many delicious recipes where created. Eventually, the farmers came upon the idea of distilling White Beet into schnapps, and this was when the Krautinger Beet Schnapps was born. By the royal decree of Empress Maria Theresa, only Wildschönau farmers are permitted to distil this miracle cure. That’s why the famous "cure-for-all" Krautinger Schnapps has been uniquely distilled in Wildschönau Region from locally grown White Beet from the mid-18th century to today.