SFT experience - discover the original products of Gailtal Valley alpine cheese

Discover the original products of Gailtaler Almkäse

The Watschiger Alm in the Carnic Alps of Carinthia is a place where farming tradition and enjoyment meet. After a brief introduction to the history of Gailtal Alpine cheese, Elisabeth Buchacher explains and demonstrates the individual steps of cheese production in her dairy, from milking and heating the raw cow's milk to adding rennet and cutting the cheese mass, which is known as "Kaskesselbruch". This produces the various primary products such as whey, pods and the tangy Gailtaler Almkäse cheese with the typical aroma of mountain grasses and herbs. After the production process, the cheese matures for at least eight weeks in the maturing chambers of the mountain pastures. However, the dairymaid shares the taste experience on the spot and lets you, as a visitor, taste the diverse original products, fresh butter and milk. The mixture of traditional craftsmanship, regional alpine milk specialties and the breathtaking mountain landscape makes the Slow Food Day on the Watschinger Alm an unforgettable culinary experience of origin.