SFT Experience - Making fresh organic cheese with the mountain baker

slow.food.travel.experience Making organic cheese with the mountain farmer

The Unterweger family (24 km from the daberer) processes organic hay milk from 9 dairy cows into fresh cheese, hay milk cheese, mozzarella and farm butter on the Jörgishof farm at an altitude of 1350 meters in the Lesach Valley. The cows graze on steep mountain meadows, which provide more than 120 liters of the best, fresh milk every day. During processing, you can look over the farmer's wife's shoulder in the new, small mountain dairy. Give a hand yourself, look over the farmer's wife's shoulder and then taste the cheese specialties produced on the farm.

This is included:

Production of fresh cheeses and butter

Farm cheese, homemade bread and good things from the Jörgishof (snack platter)

Coffee, herbal teas, natural juices