Cheese World since 2004
Experience the Drei Zinnen Dairy up close. Whether exploring on your own or joining a guided tour, we look forward to your visit.
€5.00 per person
Children under 8 years of age enjoy free admission (tasting excluded).
On Saturdays and Sundays the machines stand still – which is why admission is free on those days. The same from 1 p.m.: there is not much left to see of the production by then. The route past the production hall and the ripening store stays open.
During our regular opening hours you can explore the entire exhibition area flexibly and without a guide. The best time is Tuesday to Friday between 8 a.m. and noon – when production is running.
Would you like to try our home-made cheese specialities on site? You can order a tasting conveniently after the tour in our new bistro.
360 degrees
Walk through the building before you come. Drag with the mouse or your finger and follow the markers – from the museum into the production area and on to the ripening cellar, just as on site.
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Drag to turn, mouse wheel or the buttons to zoom in. The markers in the image lead into the next room. With the keyboard: arrow keys turn, plus and minus zoom.
In six steps
Six steps in brief – this is how milk becomes a wheel of cheese. Every step comes with an audio recording; on site you see the same steps through the glass wall, from the milk delivery to the ripening cellar.
Every morning the milk from around 120 farms in the Dolomites arrives – around 35,000 litres a day. Every delivery is tested for temperature, freshness, bacterial and somatic cell count before it enters the tanks.
Listen to step 1 0:29
Download recording
The pasteurised milk enters the vat with cultures and microbial rennet and turns into curd within half an hour. Temperature, resting time and cutting size decide the variety.
Listen to step 2 0:25
Download recording
The curd is cut with a cheese harp: cherry-sized for soft cheese, pea-sized for hard mountain cheese. The cheesemaker recognises the right moment by hand.
Listen to step 3 0:27
Download recording
In the moulds, pressing drains the remaining whey. In the brine bath salt draws out water, forms the rind and controls ripening – a 600-gram wheel a few hours, a 12-kilo wheel up to two days.
Listen to step 4 0:27
Download recording
On spruce boards the wheels ripen at controlled temperature – the Stangenkäse for six weeks, the Bergkäse Superior for at least six months. Meanwhile enzymes break down the lactose completely.
Listen to step 5 0:28
Download recording
100 litres of milk yield around 10 kilos of cheese and 90 litres of whey – which become ricotta and our whey drink Zinnella. The cream becomes cooking cream and sweet cream butter.
Listen to step 6 0:27
Download recordingA glimpse
A few impressions from the building: the entrance to the exhibition, the milk churns along the walkway, the Milky Way room, the cheese playground for children – and the ripening cellar, where every wheel is turned and cared for.
