Goasroscht dairy: goats, acidity, mountains, and other amazing stories!
On the rich earth of Sud Tyrol a family creates starry goat’s cheese for starry restaurants and—starry consumers! Let’s understand more together!
We at Kaataa would like to bring you to the very edge of Italy, where the Mediterranean culture gives way to the Alpine spirit. We are near Bolzen, specifically in Campo Tures, near the Aurina Valley. We want to introduce to you Goasroscht, a dairy that makes goat’s cheese worthy of a starry restaurant.
“They make a particular goat’s cheese called “Wossofolla” with a strong acidic accent; an ancient tradition of this area that they didn’t want to be forgotten.”
It’s a family business: the father, Vincenz, breeds the animals, prepares the hay and milks the goats. His son, Gunther, thanks to his restaurant chef training, creates the amazing cheese with the help of his mother, Marlene. Five years ago, in the middle of the Alps, they decided to breed chamois goats, typical animals of this area, that are strong enough to survive in as cold and steep a setting as the Alps. The result of their work is incredible. They make a particular goat’s cheese called “Wossofolla” with a strong acidic accent; an ancient tradition of this area that they didn’t want to be forgotten.
Since these products have been created, the acidity has been a way to protect the milk and its properties from bacteria and other threats. If we want to look deep into the detail, when the bacteria eat the lactose the result is the acidification of the milk. This acidity keeps other bad bacteria away from the milk and… the good bacteria become like the milk’s watchdogs! Gunther has great skills as a chef and a sensibility for excellence in the kitchen that he daily puts into the dairy, along with his attention for detail and love for starry dishes.
“We could say that the Goasroscht dairy could equally be identified as a raw material producer, and the home a starry chef who creates amazing dishes.”
We could say that the Goasroscht dairy could equally be identified as a raw material producer, and the home a starry chef who creates amazing dishes. Caciotte, ricotta, cheese made with goat’s milk and the ash of mountain wood; yogurt, a drink made of goat’s milk whey; cream and chocolate cream are just some of Gunter’s products. We can go further with smoked goat meat, fresh fruit jam, and mustards. Please, it’s better I stop talking about food: my mouth is watering.
Not everyone knows this, but goat’s cheese increases the pulmonary capacity and so it’s a great food for active people and athletes. Thanks to the amazing beauty of the Goasroscht dairy, you can visit them and enjoy the soul of the mountain by tasting their goat’s cheese, breathing good mountain air, and booking a lesson in the BBQ Academy! Yes, at Goasroscht, in partnership with the MIG Team and Weber grills you can learn how to cook genuine local products with this ancient tool, surrounded by mountains and pastures. Tell me the truth; are you hungry now? Sorry, but goat cuddles are not included!
I am Yuri, a 29 years old guy from italy. I have the strangest cv in the world. I am graduated in Law and I worked as a journalist in a tv channel focused on food and gastronomy.
Some years ago I decided to follow my heart and…my stomach!