Cooperative founded in 1899 near Meran, taking milk from 52 mountain farms. It makes cow's and goat's milk cheeses including the PAT Algunder Bauernkäse and Ziegenkäse, and sells them in its own shop. Its guided tasting "Mein Käse" lets visitors make a cheese; the page gives no dates or price, so telephone to arrange it.
Cheeses: Algunder Bauernkäse, Algunder Ziegenkäse, Aschbacher Magerkäse
Website: sennereialgund.it
The dairy calls its goat cheese soft to semi-firm and compact, a little sharp when fully ripe. A medium-bodied, aromatic Alto Adige Sauvignon with high acidity sits alongside the goat tang and cuts through the compact paste.
The dairy describes a mild to slightly spicy cheese with a paste that slices softly. A medium-bodied Santa Maddalena with cherry fruit and low to medium tannin is soft enough for the cheese yet fruity enough to carry its slight spice.
This is a lean cheese, 8 percent fat, mild and faintly sour. A dry, medium-bodied Müller-Thurgau with high acidity and an aromatic lift echoes the faint sourness and has no weight to bury a lean paste.
Address: Mitterplars 29, 39022 Algund (BZ), Alto Adige
Dairy cooperative of about 2,100 mountain farms, founded in 1962, with its works in Bozen and its cheese dairy in Bruneck. The shop at the Bozen works sells the whole range, including the Stilfser PDO.
Cheeses: Stilfser, Pustertaler Schnittkäse, Marienberger, Ortler, Vinschger Schnittkäse, Dolomitenkönig, Alta Badia Hartkäse
Visiting: shop at the Bozen works with the whole range and other South Tyrolean specialities, Mila Bistro at the same address
Cooperative dairy at Vahrn by Brixen, owned by nearly 1,000 member farms and making mozzarella and ricotta. Its Shop & Bar sells over 100 cheeses cut from the loaf, and it offers plant visits.
Cheeses: Mozzarella, Ricotta
Visiting: Brimi Shop & Bar with over 100 cheeses cut from the loaf and fresh mozzarella, plant visit with a tasting in the Shop & Bar; no schedule or booking route published on its page, so telephone ahead
Family farm dairy at 1,300 m in Ahornach, keeping 10 cows. A producer of Ahrntaler Graukäse (named by Slow Food) and of the cone-shaped Graukäse Ziggolan, with butter and a show dairy.
Cheeses: Graukäse
Visiting: farm shop with Graukäse and butter, open weekday mornings and early evenings, show dairy where visitors can see Graukäse and butter being made, holiday apartment on the farm
Raw-milk cheese workshop on a 15-cow Braunvieh farm at 1,300 m, run by Michael Steiner. The cheeses are hand-brushed, and the Larix is finished with roasted larch needles. Tastings by reservation.
Cheeses: Larix, Carbo, Candidum, Silva
Visiting: cheese tastings by reservation through the form on its website
Farm dairy in Mühlwald named by Slow Food among the producers of Valle Aurina Graukäse; the Ahrntal tourist board lists it as open all year, selling butter, yoghurt and other cheeses besides the Graukäse.
Cheeses: Graukäse
Visiting: farm dairy selling Ahrntaler Graukäse, butter, yoghurt and other cheeses; no opening hours published, so telephone ahead
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.
Cheeses: Toblacher Stangenkäse, Graukäse, Südtiroler Bergkäse Superior, Dolomitenkaiser
Visiting: self-guided show dairy with glass walls onto production and the ripening cellar; cheese is made Tuesday to Friday from 8:00 to about 13:00, shop with the Toblacher Stangenkäse and its hay-milk Gold Edition, and a bistro, in the same building; a tasting can be ordered after the tour, public guided tours paused until Tuesday 29 December 2026, then Tuesdays and Thursdays until 1 April 2027, group tours from 15 people on request
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