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Pasture Cheese

Pasture cheese from Venosta Valley

The high Alpine landscape is characterized by its pastures and dairies. Pasture and stock farming and the subsequent production of butter and cheese at pastures has formed part of life in Venosta Valley since the Middle Ages. The dairies produce natural milk products such as butter, cheese, yoghurt, curd and cream. Today, the pastures contribute immensely to the local culinary culture and help to preserve the traditional cultural landscape.

On a typical mountain farm of the Venosta Valley there are usually 10 to 12 cows housed in the stable in a humane way. These receive GMO-free food even during the winter. Their milk is used to produce first-class dairy products such as the internationally renowned, prize-winning pasture cheese. The milk and cheese products are best boughtstraight from the pastures.
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Efficiency and durability of food has always been of major importance for the inhabitants of the Alps, and to have sufficient provisions for the winter was vital.
 
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The recipes of the varied local Venosta cuisine run from traditional antipasti and appetizers focused on buckwheat or potatoes to hearty main dishes such as freshwater fish, game stew, lamb and fawn.
 
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Venosta Valley is the largest dry valley in the Alps, with less than 500mm of rainfall per year and being characterized by sunny days and cool winds at night.
 
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Traditional farmer's markets have been held weekly without interruption for many centuries in Venosta Valley. Today, they offer high-quality regional products and crafts.
Welcome to the Venosta Valley cultural region
Hike along ancient irrigation channels, partake of winter sports on glacial areas beneath impressive Alpine peaks or ride your bike along the Roman trade route Via Claudia Augusta. Relax in small villages and peaceful valleys with amiable hosts. Discover numerous cultural sites and the unique culinary delights of Venosta Valley.