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Seasonal farm cooking
Cheese from South Tyrol – both tasty and healthy

Cheese from South Tyrol – both tasty and healthy

Treat yourself to some mountain cheese from South Tyrol on ‚Schüttelbrot’, a crunchy flat bread speciality made from soft rye dough. Then add a piece of herb cheese or soft cheese with chives, a few local potatoes, South Tyrolean ‚Speck’ and a glass of milk or red wine to complete your meal. A light snack can become a feast for all those who appreciate good cheese and high quality products fromSouth Tyrol.

South Tyrol, with its 300 days of sunshine a year, fertile soil, clean mountain air, verdant grass and meadow herbs, provides the best conditions for high quality dairy produce. 
Six dairy farms in particular make good use of this favourable situation – for example the ‚Erschbaumerhof’ on the Ritten plateau, the ‚Lechnerhof’ in the Pragsertal valley, the ‚Lüch da Pc`ei’ in the Gadertal valley and the ‚Rieglhof’ in Langtaufers in the Vinschgau valley. They carrry the ‚Red Rooster’ mark of quality and, with their expert knowledge and techniques, turn their ‚white gold’ into products such as butter, yoghurt and cottage cheese, as well as all sorts of cream cheese and hard cheese. Typical examples are ‚Ziegenzwerge’, a mini cream cheese in cylindrical form, ‚Nusser’, a double cream cheese made with cognac and matured wrapped in nut leaves, or ‚Aschenpüttel’ or ‚Cinderella cheese’, which is matured in ashes. This is to name but a few of the high quality cheeses from South Tyrol enjoying optimum conditions for their production.

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