Welcome to the dairy farm Oberhof

Farm products prepared with love!

Home-made cheese is our specialty! We make traditional types of cheese from our own milk and sell them locally in our shop where free samples are available at anytime!

We are a small family business and believe in high quality and sustainable agriculture.

We are looking forward to welcoming you!

Hofkäserei Oberhof

Products

FRESH MILK: 
Pasteurized hay milk
Our pasteurized cow’s milk is available 24/7 from our vending machine.

CURD CHEESE:
Our Topfen is made from whole milk. It can be enjoyed fresh or used for various fillings such as “Schlutzkrapfen” (ravioli), “Tirtlan”, or “Topfenstrudel” (curd cheese strudel).

SUN CHEESE:
Our Sonnenkäse (“Sun Cheese”) is a young cheese matured for 1.5–2 months. Thanks to its mild flavor, it is especially popular with our younger guests. Served with a cup of fresh milk and boiled potatoes, Sun Cheese is loved by both young and old.

YOGURT CHEESE:
Our yogurt cheese is made from whole milk and fermented with yogurt cultures. After maturing for two months in our cheese cellar, it develops a full-bodied, slightly spicy flavor. It is an ideal cheese for melting.

PASTURE CHEESE:
Our Wiesenkäse (“Pasture Cheese”) is made from whole milk and matured for 3–4 months. Its medium, buttery flavor makes it our best-selling cheese. Our experience and customer feedback show that it is especially suitable for grilling or scalloping.

MOUNTAIN CHEESE:
Our Bergkäse (“Mountain Cheese”) develops its spicy and tangy flavor during five months of maturation. Made from whole milk and aged for a longer period, it gains a particularly delicate taste. Its unique aroma unfolds best at room temperature, accompanied by a good glass of red wine or served with pepper, olive oil, and tomatoes.

DESERT CHEESE:
Our Wüstenkäse (“Desert Cheese”) is a dry, hard cheese made from skimmed milk. With only 3% fat, this low-fat product is easily digestible and has a moderately sharp taste. Because of its firm texture, Desert Cheese is ideal for grating over warm dishes as an alternative to Parmesan.

HOCHGALL:
Our Hochgall, named after the tallest mountain of the Antholz Valley, is a particularly special cheese. During its maturation of more than 10 months, it develops an intense and spicy flavor. This cheese is crafted and cared for with great dedication and pairs perfectly with a glass of red wine. Due to its long maturation period, it is not available all year round—the best chance to obtain a piece is during the summer months.

GREY CHEESE:
Graukäse is a traditional cheese from the Puster Valley. At the beginning of its maturation it is still white, but it gradually matures from the outside to the inside and becomes increasingly yellowish. Traditionally, Graukäse is served with vinegar, oil, and raw onion slices. It is also commonly used in traditional dishes such as “Pressknödel” (pressed dumplings) and “Schlutzkrapfen” (ravioli).

About us

Farm products directly from the producer

We produce our cheese products using raw milk from our own farm. Our cows are fed with hay from our own meadows and a small amount of concentrated feed. Thanks to innovative equipment, the freshly milked hay milk is transferred directly to the dairy next door for processing. The cheese is then stored in the cheese cellar for maturation, while the fresh products are kept in the cold storage room.

In our farm shop, you can taste and purchase a variety of products. Our specialty is the typical Graukäse. Our many semi-hard cheese varieties mainly differ in their maturation time. All our products are made exclusively from raw cow’s milk.

If you have any questions or suggestions, we are always happy to assist you.