From Butter to Cheese
The region of Paznaun – Ischgl has a long-standing tradition of dairy farming. For centuries, milk from the alpine pastures was primarily used to produce butter, a vital commodity for trade, tax payments to the Bishops of Chur, or as clarified butter for preservation. Cheese, on the other hand, was a mere by-product of skimmed milk, often bitter and poorly preserved.
This changed thanks to pioneers like Hermann Huber from Galtür, who introduced modern hygiene standards and collaborated with Markus Knoll of the See village dairy to elevate cheese-making in the region. However, the success of Paznaun’s cheese culture is not just the story of individuals. Many alpine lodges and dairies across Galtür, Ischgl, Kappl, and See now contribute to the region's reputation for producing top-quality cheese.
The International Alpine Cheese Olympics, held annually in Galtür since 1995, further propelled this transformation. This event showcases the best alpine cheeses, providing inspiration and benchmarks for local producers. Today, Paznaun is a recognised gourmet region, with its alpine and mountain cheeses among the finest in the Alps.
Cheese Diversity and Enjoyment in the Paznaun
The best way to discover the diversity of cheese in the Paznaun is to experience it where it is made: on the mountain pastures, in the local dairies and at regional events. From hearty alpine cheese and mountain cheese to distinctive specialities such as Galtür Camembert with an ash coating, there is plenty to discover and taste. The International Alpine Cheese Olympics in Galtür offers a particularly fascinating insight into the region’s cheese-making tradition, bringing together cheese producers from across the Alpine region, whose creations are judged by an expert panel. The Paznaun Market Day in Ischgl also celebrates local produce and provides an opportunity to discover regional specialities directly from the producers. Those who want to delve deeper into the world of cheese-making can also visit places such as the Alpe Dias Alpine Museum in Kappl, where visitors can learn how milk is traditionally turned into butter and cheese on the mountain pastures. In this way, tasting cheese becomes more than just a culinary experience – it offers a chance to discover the alpine farming traditions and cheese-making heritage that have shaped the Paznaun.
