Making fresh organic cheese with the mountain farmwoman

At the Jörgishof organic hay milk is turned into delicious Lesachtal organic mountain cheese and fresh cheese.

At the Jörgishof, located 1350 meters above sea level in the Lesachtal, the Unterweger family runs their farm. Nine cows graze on the steep mountain meadows and provide their best milk for further processing. Every day, more than 120 liters of fresh organic hay milk are processed into the finest butter and delicious cheese specialties. In the new, small mountain dairy, experienced mountain farmer Elfriede invites you to churn butter and make cheese with her. From milking the cows to ripening the cheese - Elfriede shows the many steps necessary before high quality creamy cheese or tangy mountain cheese is ready to be enjoyed. You can lend a hand yourself and make fresh butter, and refine cream cheese balls with herbs from their garden. The farm's own mozzarella also conveys a special taste. That close to the Italian neighbors, this fresh cheese specialty may be sold as such.

What is included:

• Production of fresh cheeses and butter
• Farm-made cheese, homemade bread and other specialties from Jörgishof (platter with different products for tasting)
• Coffee, herbal teas or natural juices
  

Start: 1.00 pm | Duration: 2 hours | Maximum: 10 Pax