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
Website: moarhof-hofkaeserei.it
Slow Food describes a lean cheese with a bitter note that grows with ripeness, classically dressed with oil, wine vinegar and onion. Sylvaner's high acidity can stand next to the vinegar, and its fruit and mineral savour soften the bitterness.
Address: Kirchdorf 21, 39032 Sand in Taufers (BZ), Alto Adige
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
Village dairy working since 1926, taking milk from nearly 60 farms above 1,300 m. Its shop sits at the production site and opens Monday to Saturday all year; it makes Sextner Almkäse, Bergkäse, Stangenkäse and Graukäse.
Cheeses: Sextner Almkäse, Graukäse, Sextner Bergkäse, Sextner Stangenkäse
Visiting: shop at the dairy, open Monday to Saturday all year, also selling products of other South Tyrolean dairies and Hochpustertal farm dairies; vacuum packing on pre-order, tastings in the Sennerei-Ladele, per the Sexten tourist office, end point of the Milchmeile theme trail
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
Visiting: dairy shop with its own cheeses, from the PAT farmhouse and goat cheeses to organic Camembert and Gran Capra, a hard goat cheese that can be grated, "Mein Käse" guided tasting for up to 16 visitors, who make their own cheese and take it home; no dates or price published, telephone ahead
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
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