Sojer Cheese Dairy 

The Lechtal cheese dairy lies between the Lechtal and Allgäu Alps at an altitude of 1,123m.


40 mountain farmers deliver fresh non-silage milk to our dairy twice a day in autumn, winter and spring.  In the summer we get about 5000 litres of milk daily from 8 pastures. Thanks to the many herbs and flowers that grow at an altitude of 1,500 – 2,500 metres, the milk we process is top class. The fresh milk is processed daily. Our cheese is made based on old production processes and a lot of the work – from production to care - is done by hand. Cheese care is especially important. 

Every second day the cheese is daubed with brine and proper mountain cheese takes about half a year to mature. Semi-hard cheese takes about 12 weeks to mature, soft cheese 8 weeks. With this production method our natural cheese gets very agreeable, intensive and powerful in taste. The Sojer cheese dairy gives you an insight into the art of cheese making. 

Guided tours:

from 3:00 p.m. to 6:00 p.m. 
groups by prior arrangement only


Tel. +43 (0) 5633/5636