Hubert Stockner, cheese master, fromelier and certified beer sommelier from South Tyrol in Italy proves taste:
A natural cave in the tyrolean mountains – as a relic from the world war – serves as a maturing cave for his exquisite South Tyrolean and international cheese specialties.
There he cares raw milk cheese from selected dairies several months or years and refines them to cheese specialties with a very special touch.
The cheese master pays special attention to the fact, that the cheeses are made with milk from silo-free feeding. Because only with a high-quality raw material the dairy can produce a good cheese that can ripe into a special end product in the natural stone bunker.
