Val Pusteria Mountain Cheese

The unspoilt valley and mountain pastures, where cattle graze freely offer the ideal conditions for cheese production. The aromatic Pustertaler Bergkäse is a treat for the palate. It is produced according to old mountain farmers' recipes. The most important ingredient is of course fresh cow milk and the cheese unfolds its full aroma only after 60 days of ripening. Several farmers who run mountain huts or shops still produce their own cheese with love and dedication.

Some cheeses produced in Sesto and San Candido are the Hochpustertaler (Alta Pusteria) cheese, the Sextner Almkäse (mountain cheese from Sesto) and the Toblacher Stangenkäse (the original cheese from Dobbiaco). The grey cheese, a truly unique type of cheese, is an essential ingredient of many typical dishes of the Valle Aurina and the Alta Pusteria. It is produced with the left-over milk from butter production and normally it is served with red onion rings. Either you love it or you hate it.

In summer Campo Tures hosts a special cheese festival, the famous "Festival del Formaggio". For cheese lovers this is a unique opportunity to try different cheeses from South Tyrol and abroad.

If you would like to know how cheese is produced we recommend visiting the Latteria Tre Cime - Mondolatte in Dobbiaco where you can discover everything about milk and cheese. After the guided tour you can taste their cheeses. Another dairy offering interesting guided tours and cheese tastings is the Capriz show dairy in Vandoies where delicious goat cheese is produced.