Pasture Cheese Highlights
Aromatic pasture cheeses from the Upper Venosta Valley and the Resia Pass holiday areas
When the last blade of grass has been chewed and the nighttime temperature above 2,000 metres drops, summer draws to an end for the cows, goats, and sheep in the Venosta Valley’s mountain pastures. Still-lush meadows and the safety of their stalls await them down in the valley. The cows have given their valuable milk up on the mountain pastures the whole summer long. The dairy farmers have used it to make aromatic Alpine cheese. These are stored and ripened in cellars until the end of the summer. In autumn, they are brought from the cellar and cut. Here you can still taste summer. Autumn is also the time when the animals are led home to their stalls, and when the farmers celebrate that the summer went without a hitch, and all animals have returned safely.