From organic hay milk to cheese Featured
High above Liesing, in the natural Lesachtal Valley, is the Jörgishof farm - an idyll for hikers and pasture area for the nine dairy cows of the Unterweger Family. 120 litres of milk are processed here daily.
The finest butter and cheese specialties, which are also sold in the valley, have been made here from organic hay milk for many years. However, it is much better to visit Kathrin and Martin Unterweger on their farm as part of a Slow Food Travel workshop during which you can see the farm and the diversity of cheesemaking for yourself. Supported by the many tips of the young farmers, you can also join in and churn butter, make cream cheese and – as a greeting to the Italian neighbours across the mountain – even mozzarella. The result can be admired and sampled afterwards.