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Marerhof is located at 1175 m above sea level at the foot of Baranci Mountain near San Candido. Sheep and goat graze on the lush alpine pastures and are fed the genuine hay of sun-spoiled meadows. At Marerhof we do not use silage at all. As tasty as the food is for the animals, is the raw milk, which is given back to us humans. A real natural product without preservatives and truly tasty. The best prerequisites for special cheese.
The love for mountain agriculture is mirrored in the processing of our high-quality raw milk. Freshly milked from the cows, the milk is professionally processed and heated to a maximum of 36°C in the small dairy at Marerhof. Cheese production is carried out based on the strict quality criteria of the South Tyrolean Dairy Association and checked on a regular basis. Modern processing methods are coupled with ancient cheese recipes. However, the recipes remain our secret. At the end of the day its only about the special taste!
Goat and sheep cheese from Marerhof is amongst the healthiest food of its class. In our own humid and cool cheese cellar, the cheese loaves mature into a delicious product within 4 to 6 weeks. Delicate mixtures have joined the classic cheeses made from goat, sheep and cow milk. Proof of workmanship skills, that you can taste.
All in-house produced cheeses are available for purchase in the small farm shop of Marerhof. Be it as a speciality to go with a traditional South Tyrolean afternoon snack, in thin slices or dice shaped on the buffet - the natural cheese creation of Marerhof are part of extraordinary culinary delights in South Tyrol. A true insider's tip for connoisseurs.
Goat cheese
Pure goat cheese made from the milk of the "multi-coloured German noble goat".
Sheep cheese
Pure sheep cheese made from the milk of "East Friesian milk sheep".
Farm cheese
Pure cow milk cheese from "cattle from San Candido mountain farmers".
Goat/cow milk cheese
Sheep/cow milk cheese
