Discover the original products of Gailtaler Almkäse
Discover the raw products of Gailtaler Almkäse
The Watschiger Alm in the Gailtal Alps of Carinthia is a place where farming tradition meets enjoyment. After a short introduction to the history of Gailtaler Almkäse, Elisabeth Buchacher explains and demonstrates the individual steps of cheese production in her dairy, from milking and heating the raw cow's milk to the addition of rennet and the cutting of the cheese mass, known as "Kaskesselbruch". This process results in various raw products such as whey, curds, and the flavorful Gailtaler Almkäse with its typical aroma of mountain grasses and herbs. After the manufacturing process, the cheese matures in the aging chambers of the alpine pastures for at least eight weeks. However, the cheesemaker shares the tasting experience on-site, allowing you as a visitor to sample the diverse raw products, fresh butter, and milk. The combination of traditional craftsmanship, regional alpine milk specialties, and the breathtaking mountain landscape makes the Slow Food Day at Watschinger Alm an unforgettable culinary origin experience.
What's included:
- Information about the history of Gailtaler Almkäse g.U.
- Explanation of the production process and raw products of alpine milk
- Tastings of the raw products on-site and to take home
Start: 09:30 AM | Duration: 1.5 hours | Maximum 10 participants
A first glimpse
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Journey to the roots of good taste:
The Gailtal Valley, Lesachtal Valley and Lake Weissensee are located along the Carnic Alps in Carinthia in the south of Austria.
