Pastures and dairies have long characterized the Alpine landscape in the Upper Venosta Valley with utter and cheeses having been produced at the pastures since the High Middle Ages. Even today, natural milk products such as butter, yoghurt and special cheeses are still made in the Venosta Valley Alpine pastures.

There are never more than a dozen cows in the barns of the mountain farms in the Upper Venosta Valley, which are fed GM-free animal feed. Each and every year, international experts remain impressed with the regional cheeses, which are produced in two variations: soft and hard cheeses. Each cheese is marked by the pasture of origin.