Pastures and dairies have characterized the Alpine landscape for many years. The keeping of livestock and the production of butter and cheese in the pastures dates back to the High Middle Ages.

The working mountain pastures around Lasa/Laas and Silandro/Schlanders hold livestock and serve food and drinks. The animals are held under species-appropriate conditions here. Thus, in a stable, there is an average of ten to twelve cows that, in winter, are also fed only GM-free feed. The result is first-class cheese, butter, milk, cream cheese, yogurt, cottage cheese and heavy cream. As the demand for Venosta Valley mountain cheese has risen sharply in recent years, it usually is in limited supply. Thus today, one finds the alpine pasture cheese most notably in fine dining establishments and the premier delicatessens – or simply direct from the cheesemaker on the mountain pasture.