GENUSSBUNKER

Our selection of matured cheeses originates in an extraordinary place: a World War II bunker, transformed into a natural maturing cave. Here, the best South Tyrolean and international cheese specialties are cured for months or years, developing unique aromas and consistencies.

This bunker offers a perfect microclimate for the maturation of hard, blue and pecorino cheeses, thanks to a constant temperature of about 10°C and humidity close to 100%. These conditions, together with the particular microflora of the bunker, give the cheeses a creamy texture and an intense flavor, making them authentic gastronomic excellences.

The entire refinement process takes place in a natural and sustainable way, without any energy consumption, respecting tradition and enhancing the characteristics of raw milk from selected dairies.

Thanks to this combination of territory, experience and passion, each cheese represents the maximum in craftsmanship and dairy quality.