A Festive Tradition at Alpine Resorts.
With origins as a house specialty of resorts in Austria's
Dachstein and Ennstal Alps, Lauria Alpensahne (Alpine Cream)
is today prized by those seeking out natural and distinctive
local products as part of their fine dining or alpine resort experience.
Produced for generations in small batches with only the finest
all-natural ingredients, authenticity is its hallmark.
from Small Family Farms of the Ennstal Valley.
uses only the fresh cream and alpine milk of an Ennstal valley
cooperative dairy with approximately 1400 small family farms.
The Ennstaler farmers take great pride in the rich and flavorful
milk from their free-range cows, which are nourished with only
grass and alpine herbs. The Ennstal milk and cream is used in
a variety of local and export delicacies.
Pear Taste and Texture. The Williamsbrand (a Pear Williams
eau-de-vie, 100% distilled) provides a smooth spirits base to
the rich cream, complemented by a light pear texture that reveals
a depth of mountain pear flavors with each roll of the tongue.
Six different regional pear varieties are used: Gute Luise,
Kaiser Alexander, Packhams, Conference, Williams, und Abate
Sharing the Experience. Lauria is
traditionally served alone chilled, though today is enjoyed
in a variety of presentations and cocktails.
What a Label Won't Tell You. The
name Lauria has its origins in the old Roman principality Lauriacum
at the head of the Ennstal Valley, today the town of Enns. The
timeless recipe of Lauria Alpensahne is also known and sold
as "Kletzenlikör" in Austria, where it is also
the key ingredient to Kletzenbrot, a popular and traditional