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Fabrication room:

Maturation cellar:

Farm products of the cheese diary Hof zu Fall in Castelrotto in the Sciliar area

Cheese from own production in the holiday region South Tyrol

Farm cheese dairy
We produce cheese. For the cheese production we use high-quality milk from our farm only. In our stable we have original South Tyrolean „Grauvieh“, a long-established and traditional breed in South Tyrol. The fresh and natural milk is refined into raw milk cheese.

The cheese assortment of the cheese diary Alpe di Siusi S. Valentino

Castelrotto soft cheese:
at least 4 weeks matured
The consistence is light-meltingly creamy. The spicy flavour develops on the palate in a slightly mild manner.

Natural Alpe di Siusi cheese:
Semi-hard cheese, min. 1,5 months
This cheese is a full-fat raw milk cheese which is, due to its short maturation period of just 1,5 months, very mild

Alpe di Siusi cheese with selected herbs from the mountains of South Tyrol
- fenugreek: sweet and nutty flavour
- caraway: alpine character

Alpe di Siusi cheese with typical Mediterranean spices
- chilli: spicy
- green pepper: aromatic

Santner mountain cheese: matured cheese min. 4 months
This cheese has a spicy and savory flavour which is reached with special care at several times a week and an appropriate cellar temperature and humidity


Video of cheese diary >>