Käsehof Zankl

18 hectares of pasture and 11 dairy cows are the basis for the Käsehof Zankl organic cheese farm, which is run on a full-time basis by son Lukas and parents Barbara and Hubert Zankl. Organic farming was introduced 40 years ago, and the Zankl juniors have continued this tradition. As one of the first organic direct marketers, the Zankls are pioneers in St. Daniel. Junior Lukas is currently training to become a specialist dairy farmer for artisanal milk processing in order to be well prepared for the future on his organic farm.

A first glimpse

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Our product areas

Our raw milk cheese

Our raw milk cheese

The cows graze on the pastures around the mountain farm day and night from April to the end of October. The unusually wide range of herbs and grasses on the meadows and the gentle harvesting of hay and aftergrass as well as stopping silage feeding are the prerequisites for unique cheese products. Most of the hay milk is processed into three different types of cheese (as well as fresh cheese variations) at the organic farm's own cheese dairy. The freshly milked milk is not heat-treated (pasteurised) but remains raw - and thus natural. Barbara is the specialist for the soft cheese, the "Camenberg", while son Lukas demonstrates his cheese-making skills when making the aromatic semi-hard cheese, the "Hofkäse". Hubert has long been responsible for making the "Bergkäse", a hard cheese.