Alpine farming and dairy farming are inseparably connected with the cultural history of South Tyrol and in particular the Venosta Valley. In former times, the pastures in the marshy and dangerous lowlands were limited, so the South Tyrolean valleys were avoided by travelers and farmers. Alpine huts
were already hosting travelers in ancient times, and today they make an indispensable contribution to the preservation of the traditional Venosta Valley cultural landscape. First-class Alpine huts invite hikers
during summer and winter to take a break and taste the many local specialties from Venosta Valley cuisine. Mountain dairies
characterize the high Alpine area. Pasture and stock farming and the subsequent production of butter and cheese
at pastures have formed part of life in the 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 bought straight from the pastures.