The Tyrolean dairy Hatzenstädt looks back on a 60-year tradition in cheese making. The 43 alpine dairies have been managing their mountain farms since 1990 according to the guidelines of the organic farming association “Ernte für das Leben”. Try Emmentaler, which matures for three months at 20 degrees and 75% humidity, or Bergkäse, which is mixed with red smear bacteria and salt water to mature. In the adjacent shop you can try and buy all the delicacies.
Gränzing 22
6346 Niederndorferberg
phone: +43 5373 61713
sunday closed
mon - sat 9.00 am – 12.00 pm + 2.00 – 5.00 pm
