Raw milk cheeses are our passion! We obtain our high-quality raw materials from selected alpine dairies. It is important for us to know the companies and the people behind them. This is the only way we can have cheese specialties after ripening in the natural bunker.

Hubert Stockner is constantly on the lookout for extra special varieties of cheese and small dairies that still practice traditional cheesemaking. Here too he places great importance on sustainabilitiy, which, among other things, means silage-free feeding. This has given him the name “Genussjäger” (pleasure-hunter) – a name, incidentally, is borne by one of his cheeses.