Cheese · PAT · Alto Adige
Also labelled Formaggio originale di Dobbiaco
A semi-hard cow's milk cheese from Toblach (Dobbiaco) in the Hochpustertal.
Toblacher Stangenkäse is a bar-shaped cut cheese made in Toblach in the Pustertal and listed as a traditional agri-food product (PAT). Italian Wikipedia says it was born of the need to use surplus milk with a cheese that could be ripened. The Sennerei Drei Zinnen, which makes it, calls it its best-known product: a semi-hard cheese with 45 percent fat in the dry matter, ripened about six weeks, with an edible rind and a mild-sour taste. A bar measures 35 x 13 x 13 cm and weighs about 5.5 kg. The dairy sells the bar and a Gold Edition made from hay milk in its Toblach and Innichen shops and in its online shop.
Made in: Toblach (Dobbiaco) in the Hochpustertal
The Sennerei Drei Zinnen describes a tender but sliceable paste with pea-sized holes and cracks, a mild-sour flavour and an edible rind; Italian Wikipedia calls it sweet and pleasant, and says the paste melts almost like mozzarella.
Wine and cheese
The cheese is mild-sour with a tender, sliceable paste (Sennerei Drei Zinnen). A medium-bodied Alto Adige Pinot Bianco with fresh fruit and high acidity meets that gentle sourness and clears the palate between slices.
A Valle Isarco Sylvaner is medium-bodied, with high acidity and a mineral edge. Its freshness clears the palate between slices of the mild-sour, 45 percent fat bar cheese without covering its gentle flavour.
The grapes behind these winesPinot BiancoSylvaner
From the source
Cooperative dairy in Toblach whose show dairy has glass walls onto the cheese room and the ripening cellar, with a museum, shop and bistro in the same building. It makes Toblacher Stangenkäse among about twenty cheeses, from the milk of about 120 farms.
Affineur's shop founded in 1994 by Hansi Baumgartner, a trained cook, which selects cheeses from small dairies and finishes them, ripening them in a former military bunker. The counter in Vahrn offers tastings of 12 cheeses (EUR 24) or 15 (EUR 30), with drinks charged extra.
Pur Südtirol's first market, in the Meran Kurhaus since 2010. A cheese sommelier, a wine academy graduate and a meat sommelier advise; the speck ripening cellar is downstairs, and there is a wine bar and a sunny terrace on one of Meran's shopping streets.
Mila's shop in Bruneck, where its cheese dairy is, with the whole range and other South Tyrolean specialities. The Senni Bar at the same address opens at 6:00 on weekdays and from 7:00 to 13:00 on Sunday, when the shop lists no hours.
Branch of the Sennerei Drei Zinnen at Burgweg 1, a few steps from Innichen's pedestrian zone and station. It is closed on Sunday and on Thursday afternoon, and can be reached on +39 0474 913317.
Cheese market and festival in the Ahrntal's main village, with producers from South Tyrol and beyond, a cooking arena and tastings run with Slow Food. ONAF calls it biennial. The 16th edition was held 13 to 15 March 2026.
Museum, production area and ripening cellar behind glass. Self-guided in opening hours, with cheese being made Tuesday to Friday until about 13:00; public guided tours are paused until Tuesday 29 December 2026, groups of 15 or more on request.
Two weeks of Graukäse: an opening festival with market and tastings, 12 participating businesses, producer visits and a closing five-course dinner by registration. The 9th edition was held in September 2026.
Tasting of the Eggemoa raw-milk cheeses, starting with the mild Candidum and moving to the larch-needle and alpine-herb cheeses, rind included, with advice on which drink fits. Reserve through the form on its website; no dates or price are published.
A guided tasting at the Algund dairy where up to 16 visitors make their own cheese under staff guidance and take it home, and taste the dairy's cheeses. The page gives no dates, price or booking link and names no season, so telephone +39 0473 448710 to arrange it.
Family theme trail on a forest path beside a stream, with stations on how milk becomes cheese and on local specialities. It ends at the Käserei Sexten at 1,310 m, where the dairy sells its cheese. The tourist board gives no season.
The Sennerei Drei Zinnen gives a bar of 35 x 13 x 13 cm, about 5.5 kg, with a rind that can be eaten.
About six weeks, on spruce boards in the dairy's cellar, according to the Sennerei Drei Zinnen's show dairy page.
Yes. The dairy sells a Gold Edition of the same cheese made with Heumilch g.t.S. (the guaranteed traditional speciality for hay milk), with a softer, more elastic paste.
Same cheeseboard
Plan the trip
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, 3zinnen.it, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.
