A cheese processing facility on an Alpine pasture
An Austrian farmer used EAFRD funding to build a cheese processing facility on an Alpine pasture offering tours and events to learn about cheese and Alpine farming.
Over half of dairy cows in Austria’s Tyrol region spend the summer on Alpine pastures. But only 9% of the milk is processed into cheese in these areas. The project aimed to create a cheese processing facility to give visitors an insight into the cheese-making process and work of an Alpine farmer.
The project used EAFRD funding to develop a cheese processing facility, while educational activities are organised on site such as tours, tastings and day-to-day activities. The funding was also used for a ripening cellar and to set up the tasting room. Courses are also organised.
Creation of a cheese processing facility, ripening cellar and tasting room on an Alpine pasture.
During summer, 100 000 litres of milk are processed into 10 tonnes of cheese or 1 100 cheese slices. 70 % is sold to hikers or as holiday souvenirs, 30 % to hotels.
The cheeses have won awards.
Cheese tours allow visitors to taste regional specialities and learn about the process.