Farmhouse Cheese: Milk to Wheel

Alpenhof Tirol · Mayrhofen, Austria

Five days at an alpine dairy taking morning milk all the way to an aged wheel: curds, cultures, pressing, and the patience of the cave.

Take fresh milk to curds, then to a pressed wheelWork with real cultures, rennet, and ripeningCare for the cheese cave and turn the wheels

What you'll learn

Make a fresh and a hard cheese from raw milk
Understand cultures, acidity, and aging
Set up a small home dairy with confidence

What the land gains

The summer milk surplus turned into keeping cheese
The dairy's ripening cave tended and restocked

The host site

Alpenhof Tirol

A high alpine farm above the Zillertal

Perched on a steep shoulder above the Zillertal, this Bergbauernhof grazes hardy cattle on summer pasture and cuts hay by hand on slopes too steep for machines. The growing season is short and intense, and every pair of hands makes a difference.

Your teacher

Bruno Conti

Farmhouse cheesemaker

4.9 · 62 reviews · 15 yrs teaching