1874
The roots
It all began with the founding of the “Agricultural District Association for the Upper Puster Valley”. The first goal: to jointly purchase seeds, fertilisers and equipment more cheaply, and to bundle grain sales.
Since 1882
Fresh milk, authentic craftsmanship
As early as the late 19th century, the first dairy cooperatives were founded in the Dolomites. The goal back then remains our driving force today: processing and marketing the valuable milk produced by our local farmers.
From the region, for the region
The roots of the Drei Zinnen Dairy trace back to 1882. Today, we are a strong community of around 130 members from the surrounding area. With their approximately 2,500 dairy cows, they deliver an average of 35,000 litres of fresh milk every day, which we process directly on-site.
A milestone: Cheese World
Growing volumes of milk and increasing demand called for a new approach. Following the merger of the Dobbiaco and San Candido dairies in 2002, the vision for a new building with its own Cheese World was born – in 2004 it became reality.
Experience milk processing up close
In our Cheese World you discover milk processing for yourself: the entire production process is visible and clearly explained, right through to cheese ageing. Along with facts about our history, traditions and how our cows are fed.
State-of-the-art production technology
With the new building in 2004, we equipped our production facility with state-of-the-art machinery. The raw milk delivered daily is pasteurised and primarily transformed into our cheeses, as well as fresh milk, premium cream and the finest butter.
Our history
Tradition, innovation and pioneering spirit
For a long time, farmers in our region lived in self-sufficiency. With the railway through the Dolomites and the rise of trade, a fresh wind began to blow – and out of bold visions grew the community our dairy still rests on today.
Over 130 years ago, processing milk on individual farms was arduous, and quality varied greatly. The shift came with the “Schwarz method” – cold creaming. Adolf Trientl (1817–1897) recognised early on that only by joining forces in dairy cooperatives could farmers save time and improve hygiene and quality.
1875
Cheese instead of grain
Tourism in the valley began to grow – and with it, the demand for good regional food. Promoting the milk, butter and cheese industry took centre stage.
1875
Founding in San Candido
Forward-thinking farmers, hoteliers and businessmen took the initiative. With 40 members, the “Registered First Schwarz Dairy Cooperative of the Upper Puster Valley in San Candido” was founded. In October, the first production started with modest equipment in the old forestry house.
1882
Dobbiaco follows suit
Success proved the idea right. A few years later, the Dobbiaco Dairy Cooperative was also founded, beginning its production of fresh milk, cream, butter and cheese.
2002
Merger of Dobbiaco and San Candido
The two cooperatives joined forces. Two strong operations became one – with more opportunities for all members.
2004
New building with Cheese World
The modern production facility in Dobbiaco went into operation – and with it Cheese World, which shows guests the entire journey from milk to cheese.
2024
New shop and bistro
The shop and bistro were redesigned. Two young entrepreneurs opened the bistro right inside Cheese World.
From personal need to a model of success
Originally, the merger was intended only for cost-effective processing – farmers took the finished products home for their own needs. But the quality spoke for itself, and soon they were sold far beyond the cooperative.
