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
Website: mila.it
Qualigeo lists Alto Adige Schiava among the usual partners of Stilfser. These run from light to medium body, with almond, red fruit or violet and low to medium tannin, so the cheese's spicy aroma and intense flavour stay in front.
Vinschger has an intense, complex flavour and a long, strong finish (Mila). A dry Alto Adige Riesling with a mineral edge and high acidity cuts through the melting paste and resets the palate.
Mila describes a nutty, spicy aroma with fine honey notes that develops on the palate. A dry, full-bodied Alto Adige Gewürztraminer brings aromatic weight to match that intensity, with medium acidity to keep the pairing fresh.
Address: Innsbrucker Straße 41, 39100 Bozen (BZ), Alto Adige
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
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
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