A spicy dairy product, produced and matured high up on the alpine pastures of the Val Pusteria valley. The Val Pusteria Mountain Cheese pampers the palate.
Image gallery: Val Pusteria Mountain Cheese
The natural Val Pusteria valley and its alpine meadows, where cattle can graze in peace, offer ideal conditions for the production of cheese. A special delicacy is the Val Pusteria Mountain Cheese (Pustertaler Bergkäse, in German), produced according to old alpine dairy tradition. Produced from natural fresh milk, the cheese reaches its full aroma after about 60 days of ripening. Even at various mountain huts, dairymaids often still make their own cheese, with much love and dedication.
Cheeses, that are mainly produced in Sesto and San Candido and are particularly popular and well-known are the Hochpustertaler, Sesto Alp Cheese or the San Candido Stangenkäse. And something really special is the grey cheese. It has a thin, cracked rind and a green-greyish edible mould. Grey cheese becomes increasingly spicy when it matures. This cheese polarises, it’s not for everyone, either you love it or you can’t smell it.
Campo Tures dedicates a special event to cheese, the Cheese Festival - here you can taste and of course buy a wide variety of cheeses. New cheeses from all over the world are also presented here.
If you are interested in the production of cheese, we recommend a visit to the Tre Cime Alpine Dairy in Dobbiaco. Here you will learn everything about the production, the milk and the end product. And of course a cheese tasting must not to be missed here.