There are 560 Vorarlberg alps with around 39,000 heads of cattle.
Alpine cheese dairies operate on 137 alps.

In Vorarlberg, the farmers need to store reserve feed for their animals to cover around 180 to 200 winter days.

Over 80kg million of milk are produced as fresh milk (also known as hay milk).

22,000 dairy cows
• Annual milk production of 149kg million
• 3 dairies with 29 cheese dairies
• 137 alpine cheese dairies
• 340 dairy cow alps
• 560 alps in total

Total milk production 149kg million
• 124kg million milk processed
• 13kg million for sale on the farm
• 10.5kg million used for feed
• 1.5kg million for other purposes

Overall cheese production in Vorarlberg
Status in 2006:
• 4,423,905kg of hard cheese
• 2,295,227kg of sliceable hard cheese
• 531,908kg of soft cheese
• 177,087kg of fresh cheese
• 431,832kg of quark

Ratio of calcium in 100g of cheese
“Bergkäse” (hard cheese): 1,028mg
Camembert (soft cheese): 600mg
Acid curd cheese: 120mg

Formula as an aid for converting fat in dry measure into absolute fat content:
Hard cheese 60% fat in dry measure into absolute fat = fat in dry measure x 0.6
Sliceable hard cheese 50% fat in dry measure into absolute fat = fat in dry measure x 0.5
Soft cheese 40% fat in dry measure into absolute fat = fat in dry measure x 0.4
Cream cheese 30% fat in dry measure into absolute fat = fat in dry measure x 0.3