Certified Nationapark region products and other good and tasty stuff are produced in the summer alpine dairy Tauer just right at the entrance of the Nationalpark Hohe Tauern.
Right at the entrance to picturesque Gschlöss Valley you'll find the Tauer Alpine dairy. Behind rustic stone walls, many litres of fresh Alpine milk are processed daily here in the Hohe Tauern National Park from mid-May to mid-September. Behind the dairy, the alpine pastures extend amidst pristine scenery and wild East Tirolean nature, where the cows feed on juicy Alpine herbs. For more than two centuries, the Matrei farmers have been driving their cattle onto just these alpine pastures in summer. During the season, countless litres of milk are brought to the dairy from there every morning. The Tauer dairy now processes a total of 270,000 litres of milk every season into premium alp cheese, semi-hard cheese, grey cheese and fresh butter every season.
But no tangy cheese without maturing – and for that a suitable place is required. The Tauer Alpine dairy has decided on a disused mining shaft that is not completely unspectacular. After production, the loaves of cheese are stored for several months in the rock-cut cellar, which has room for 30 tonnes of cheese, at 93% humidity and a constant 13 degrees Celsius. The finished product can then be bought either locally in the farm shop or online via the web shop. The product range spans from cheese and butter to alpine yoghurt and natural honey all the way to pine schnapps and larch wood bowls.
The circular trail at the alpine dairy provides information about Alpine farming at seven stations. Visitors get to learn about topics such as "energy from the water", "sustainability", the Hohe Tauern National Park as well as the alpine dairy itself. Despite its secluded location, the dairy has good transport connections seeing that the Felbertauern Highway runs not far from the rustic huts.