At the cheese discovery

The origin of the alpine hut cheese and its story

The high Venosta Valley is an antique land of farmers. You can feel that atmosphere still today. The economy of the milk is a very important piece of it. The milk has an high quality and for this reason the cheese of high Venosta Valley is considerated a specialty.

During summer the animals are brought to the alpine huts. In Venosta Valley there are 83 huts, 30 of which produce cheese and butter. Summer after summer up to 1500 cows graze around the huts.
High Venosta Valley is a land of ancient farmers. This atmosphere can be felt even today. The economy of the milk is a very important piece of it, as your milk is a high quality, so the cheese is high Venosta considered a specialty.

In the summer, the animals are brought on pastures. In Venosta Valley there are 83 huts, 30 of which make cheese and butter. Summer after summer up to 1500 cows graze around the huts.
The shepherds and herdsmen have a very hard working day, which begins at 4 am and usually ends just after 9 pm.
The animals are always free except the time they are brought inside to be milked. The delicious food, freedom of movement and optimal climatic conditions are the reason of high milk quality.
The cheese is produced and stored on the mountain huts, till the transport in the valley. Then it belongs to the farmers who brought the animals on huts, who then remunerate the men and women who have worked hard all summer.

Not all huts are open to the public. However, if there is time visitors are welcomed.
 
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