Hubaner Cheese


An Austrian hard cows milk cheese matured for 8 months which has full nutty flavours.

Unpasteurised Traditional Rennet Cow
PLU 480

Key Facts

  • CountryAustria
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • Weight Type250g

Store & Serve

      • Recommended DrinkCotes de Duras Red


Nutritional Information

    • Energy kJ1609 KJ
    • Energy kcal388 kcal
    • Fat32
    • Of which saturates20
    • Carbohydrates0
    • Of which sugars<0.5
    • Protein25
    • Salt1.8
    Name & address of food supplier

    Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

    These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email


Hubaner is a hard pressed Alpine style cheese made by a modern Austrian cooperative creamery, Sennerei Huban. At 8 months of age Hubaner has a firm, dense paste and small, occasional eyes. The flavours are long and rich, with notes of walnuts and a touch of spice on the long finish.

Sennerei Huban was founded in 1901 as a coop and the first cheese school in Austria. The dairy functions as a 34 member coop, with average herd size of about 15 Brown Swiss cows. All farms are located within 5 k of the coop and fed on pasture or hay year round. The dairy was rebuilt in 2009 and modernized, then in 2011 they bought a new press, which allowed them to focus on Hubaner production. The dairy processes about 800kg of cheese per day. They make mostly Emmentaler and a number of other cheeses, but exclusively produce Hubaner, a regional style of Bunder Bergkase. The head cheesemaker, Hans Kempf, has been there for 14 years.

The cows feed on the fresh, herby and luscious Bregenzerwald meadows in summer and the dried grass of these meadows in winter. Therefore, this silage-free raw milk, also called hay milk, gives their milk and cheese a distinctive aroma and flavour, unique to the landscape it hails from.