Cheese tastings, cave tours, markets and cheese routes in Alto Adige.
A guide to cheese experiences in Alto Adige.
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.
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.
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.
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.
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 look behind the scenes at how South Tyrolean mountain milk becomes mozzarella and ricotta, with the mascot Brimella for children and a tasting in the Brimi Shop & Bar. Its page publishes no dates, prices or booking link, so telephone +39 0472 271300.
Discover the world of Loacker wines on a guided tour in Bolzano. Explore the vineyards, visit the barrel cellar, and enjoy a tasting of 6 wines at the panoramic SKYWIN...
Visit Verona and the Valpolicella wine region on a full-day tour. Enjoy a guided walking tour of Verona, taste Amarone and Valpolicella wines at a family-run winery, a...
Discover the unique culinary tradition of Bolzano on a street food tour with a local guide. Visit food stalls and sample street food as you stroll through the historic...
The EU publication of the PDO specification gives a cylindrical wheel with flat faces and straight or slightly concave sides, 34 to 38 cm across and 8 to 11 cm high, weighing 8 to 10 kg.
Qualigeo says it is usually paired with Alto Adige Pinot Nero or Schiava, and that the more aged wheels suit Alto Adige Lagrein.
Italian Wikipedia says every stage, from milking to ripening, must take place in the production area of 84 municipalities of the province of Bolzano, which includes the city of Bolzano itself.
Mila calls it the only South Tyrolean cheese with a protected designation of origin, held since 2007.
Slow Food says it is made with the milk left over from butter-making, curdled by acidification without rennet, so the fat in the dry matter stays under 2 percent.
Slow Food gives the classic way as small pieces dressed with seed or olive oil, wine vinegar and a little thin onion. The Käserei Sexten page also names Pressknödel (cheese dumplings) as a use.
Slow Food and the Ahrntal tourist board both say it has no rind; grey-green mould forms on the surface as it ripens. Producers differ, and the Moarhof describes a thin ripened outer layer around a white, curdy core.
Italy lists South Tyrol Graukäse as a traditional agri-food product (PAT), and Slow Food runs a presidium for the Valle Aurina version. German Wikipedia notes that Tiroler Graukäse holds an EU protected designation of origin, citing the Austrian register; that designation covers the cheese of the Austrian state of Tyrol, not South Tyrol.