Verkostungswerkstatt Rohmilchkäse bei „ein Teller, viele Hände“

The art of raw milk cheese with Josef Höflmaier, Höflmaier private cheese dairy

Why does cheese taste so different? What role do meadows, soils and the cows' feed play? And how much manual work actually goes into a good cheese?

Together with Josef Höflmaier from the Höflmaier private cheese dairy, we go on a sensory journey into the world of handcrafted raw milk cheese. The private cheese dairy in Lochen am See, Upper Austria, is now run by the fourth generation and combines traditional cheese making with a deep understanding of the landscape, agriculture and taste. Because good cheese is not made in the cheese factory, but rather begins in the meadow. The diversity of plants, the soil, the feed of the animals and the work of the dairy farmers shape the character of the milk - and thus also the taste of the cheese.

In this tasting workshop, participants learn why the Höflmaiers have been working with raw milk for generations, what importance traditional handwork has in cheese production and how origin and production are reflected in the taste. At the same time, Josef Höflmaier gives insights into the daily work of an artisan cheese dairy in which cheese is turned and cared for by hand.

You can taste:

• selected raw milk cheese from the Höflmaier private cheese dairy
• different levels of ripeness and types of cheese

At a glance:

• Saturday, June 27th, 2026, 1:00 p.m until 1:45 p.m.
• Tasting workshop at “one plate, many hands”
• Markterei Markthalle, Severingasse 7, 1090 Vienna
• Tasting fee: EUR 5,-

More about the Slow Food Festival of good taste "one plate, many hands" you can find out here.

Key details about "one plate, many hands":

• Venue: Markterei Vienna
• Date: June 26th & 27th 2026
• Organizer: Slow Food Austria