19.07.26

Ripening Time for Flavor

When the cows spend the summer on the lush mountain meadows of Val di Funes and Luson, the foundation is laid for a true culinary heritage: alpine cheese. Shaped by aromatic alpine herbs, fresh mountain air, and traditional craftsmanship, every wheel carries the distinct character of its alpine pasture. A look inside two dairies that let time keep its own rhythm.

Kreuzwiesen Alm in Luson: Tradition Meets Mountain Idyll

On the sprawling Luson Alm, genuine handcraft is still very much alive at the Kreuzwiesenalm. The milk is processed on-site by Johannes into cheese delicacies.

The character: Here you can enjoy the full range of alpine cheese specialties – from fresh cheese, soft cheese, and semi-hard cheese to spicy mountain cheese, the typical Graukäse, and traditional Ziggolan. Thanks to the altitude and the herb-rich pastures of the Luson Alm, the cheeses develop a particularly deep, mildly spicy aroma.
The experience: Hikers who make their way up to the alp can not only enjoy the cheese as part of a Marende on the sun terrace, but also pick up a piece of alpine idyll to take home from the small farm shop. As a certified cheese sommelier, Johannes personally recommends the perfect wines and other drinks to pair with the cheese platter – a true feast for the palate.

Kaserillalm in Val di Funes: Variety at the Foot of the Geisler Peaks

At the head of the Val di Funes valley, nestled into the gentle slopes beneath the Geisler peaks, lies the Kaserillalm. Here, Thomas turns milk from his own cows into exquisite yogurt and cheese specialties.

The character: The cheese range includes various fresh cheese varieties (herb, chive, walnut, and chili), soft cheese in pepper, caraway, chili, and herb varieties, as well as semi-hard cheese and the spicy Kaseriller mountain cheese. The milk comes from cows that spend all day on the mountain pastures of the Puez-Odle Nature Park.
The experience: The show dairy offers the chance to experience daily life on the alp up close and to understand just how much patience and skill goes into every single wheel of cheese.

19.07.26

Ripening Time for Flavor

Kreuzwiesen Alm in Luson: Tradition Meets Mountain Idyll

Kaserillalm in Val di Funes: Variety at the Foot of the Geisler Peaks

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