Plan your visit
An hour inside a working dairy: the high-quality milk of around 120 farms in the Dolomites turns into cheese right in front of you – from the vat to the cheese moulds, the brine bath and the ripening cellar. For groups of 15 or more, on a date of your choice.An hour inside a working dairy: the high-quality milk of around 120 farms turns into cheese right in front of you. For groups of 15 or more, on a date of your choice.
The fixed Tuesday and Thursday slots are paused. The next public guided tour is on Tuesday, 29 December 2026, after that every Tuesday and Thursday until 1 April 2027 – in German at 10:00, in Italian at 11:00.Next public guided tour: Tuesday, 29 December 2026, then every Tuesday and Thursday until 1 April 2027 – in German at 10:00, in Italian at 11:00.
Until then we guide on request only – for groups of 15 or more, on a date of your choice, in German, Italian or English.– for groups of 15 or more, on a date of your choice.
Individual visitors and smaller groups can explore the exhibition area on their own at any time during opening hours.Individual visitors and smaller groups explore the exhibition area on their own during opening hours.
The fixed Tuesday and Thursday slots are paused. We will announce the dates of the next season in good time.
At the moment we guide on request only – for groups of 15 or more, on a date of your choice, in German, Italian or English.– for groups of 15 or more, on a date of your choice.
Individual visitors and smaller groups can explore the exhibition area on their own at any time during opening hours.Individual visitors and smaller groups explore the exhibition area on their own during opening hours.
How it works
From the coach to the cheese counter, in six stages: a 60-minute tour and, if you wish, a 30-minute tasting. You know exactly what you get in advance – and so do your guests.From the coach to the cheese counter, in six stages: a 60-minute tour and, if you wish, a 30-minute tasting.
Step 1
The coach pulls up right in front of the building at Via Pusteria 3/C. Your guests step out in front of the entrance, the coach parks in our own coach park – free of charge. Behind the entrance, the shop, museum and bistro are all under one roof.Your guests step out in front of the entrance, the coach parks free of charge in our own coach park. Shop, museum and bistro are under one roof.
Step 2
The tour begins upstairs in the museum: in front of the large Dolomites landscape wall and among the tools once used to make butter and cheese. Plus the story of the cooperative since 1882 – and where the milk comes from.The tour begins upstairs in the museum: old tools for butter and cheese, the story of the cooperative since 1882 and where the milk comes from.
Step 3
Right at the glass wall, your guests watch production: in the cheese vat the milk turns into curd, in the press the wheels take shape, in the brine bath they take on salt. There is most to see on weekday mornings.Right at the glass wall, your guests watch production: cheese vat, press, brine bath. There is most to see on weekday mornings.
Step 4
The last stop of the tour: from the walkway, through the glass wall, into the ripening cellar. Several thousand wheels rest on the spruce boards – some for three weeks, some for six months and longer.Last stop of the tour: the ripening cellar with several thousand wheels on spruce boards, some for six months and longer.
Step 5
In the bistro, straight after the tour: our cheeses to taste, with a drink and bread. Anyone who likes can stay on for a snack afterwards. The tasting is bookable, but not compulsory.In the bistro after the tour: our cheeses to taste, with a drink and bread. Bookable, but not compulsory.
Step 6
Everything your guests have just watched being made is next door in the shop: cheese from our own production, butter, milk, ricotta and South Tyrolean specialities.What your guests have just watched being made is next door in the shop, ready to take home.
Groups and coaches
For travel groups, coach operators, clubs, hotels and school classes we guide on a date of your choice – in German, Italian or English. Send us a short message and we will reply with a no-obligation quotation and a suggested date.For travel groups, coach operators, clubs, hotels and school classes – on a date of your choice. We reply with a no-obligation quotation.
The tasting includes a drink and bread.Tasting with a drink and bread. Free places cover both the tour and the tasting. Please request an invoice together with your enquiry.Request an invoice with your enquiry.
For tour guides and drivers
A stop that pays off for the group and for you – in any weather, all year round.
Right at the building, free of charge. Your guests get off in front of the entrance and the coach stays in sight – no transfer, no walk, no hunting for a parking space in the village.Right at the building, free of charge. Your guests get off in front of the entrance – no transfer, no walk.
From 15 people one person joins free of charge, from 30 people two. Free places cover both the tour and the tasting.From 15 people one person goes free, from 30 people two – including the tasting.
The tour runs over two levels, from the museum down to the maturing cellar – a lift serves both, also with a wheelchair or walking frame.Tour on two levels, with a lift – wheelchairs welcome.
During the season we take you along every Tuesday and Thursday without booking – in German at 10:00, in Italian at 11:00. Outside those weeks, guided tours are available on request only.In season every Tuesday and Thursday, no booking needed – in German at 10:00, in Italian at 11:00. Otherwise on request only.
Winter and spring: 29 December 2026 to 1 April 2027
The fixed Tuesday and Thursday slots are paused. We will announce the dates of the next season in good time.
Outside these periods you can explore the exhibition area on your own during opening hours – without missing out on a tasting in the bistro.Outside these periods, explore the exhibition area on your own during opening hours – with a tasting in the bistro, too.
Children under 8 years of age enjoy free admission (tasting excluded).
You can explore the exhibition area on your own during opening hours, no booking needed. Admission is €5.00 per person, children under 8 go free.Any time during opening hours, no booking needed. Admission €5.00 per person, children under 8 free.
On our opening days from Tuesday to Friday, production runs between 08:00 and about 13:00 – that is when you can watch the cheesemakers at work.Tuesday to Friday, production runs between 08:00 and about 13:00.
You will see the most on our opening days from Tuesday to Friday, between 08:00 and about 13:00: that is when production is running and you can watch the cheesemakers at work.
On Saturdays and Sundays the machines stand still and there is no production – in return, admission is free on those two days.On Saturdays and Sundays there is no production – so admission is free.
After the tour you can order a cheese tasting directly in the bistro – no booking required.
The questions tour guides and guests ask us most often – answered in full.
Groups and coaches
A guided tour of Cheese World costs €4.50 per person. With a cheese tasting in the bistro afterwards, including a drink and bread, it is €16.00 per person. From 15 people one person joins free of charge, from 30 people two – including the tasting.
Group tours are available from 15 people, up to about 50 people per group. Smaller groups explore the exhibition area on their own or join a public tour.
Yes. There is a dedicated coach park right at the building at Via Pusteria 3/C in Dobbiaco. It is free of charge, and your group gets off in front of the entrance.
Yes. From 15 people one person joins free of charge, from 30 people two. Free places cover both the tour and the tasting.
The tour takes about 60 minutes. With a cheese tasting in the bistro, allow around 90 minutes. Depending on the group, add another 15 to 30 minutes for the shop.
On site or by invoice. If you need an invoice, it is best to say so with your enquiry.
Group tours are available in German, Italian and English. You choose the language when you send your enquiry.
Yes. Dobbiaco lies on the main road through the Puster Valley, guests get off at the entrance and the coach parks free of charge in our own coach park. With tour, tasting and shopping, allow about two hours.
Visit and practicalities
Yes. The exhibition area is freely accessible during opening hours, with no booking. Admission is €5.00 per person, children under 8 go free. On Saturdays and Sundays production is at a standstill – on those two days admission is free.
From Tuesday to Friday, between 08:00 and about 13:00, cheese production is running. That is the best time for groups: the cheesemakers are at the vats, the curd goes into the moulds and the wheels go into the brine bath.
Yes. The tour runs over two levels and a lift serves both – everything is accessible by wheelchair. Just let us know with your enquiry and we will prepare accordingly.
As a group, yes – please include the tasting in your enquiry so we can lay the tables in the bistro. Individual guests order the tasting directly in the bistro after the tour, with no booking.
No. The production process and hygiene rules do not allow it. You do stand right at the glass wall, though, watching the cheesemakers work just a few metres away.
From 29 December 2026 to 1 April 2027 – every Tuesday and Thursday, in German at 10:00 and in Italian at 11:00, with no booking. Outside those weeks we guide on request only, for groups of 15 or more.
The more precise your details, the faster the quotation comes back. We need everything marked with a star, the rest helps.We need everything marked with a star, the rest helps.
