Shopping KASANOVA - cheese shop

The love for being different Even with cheese As the eldest son of a mountain farming family from Tyrol, I was allowed to explore the forests, meadows, Alpine pastures, and mountains as a young boy. This taught me that behind this paradise lies a lot of hard work. This is the foundation of my work today: to refine the raw material milk.Through my inner passion and strive for inspiration and development, I have traveled to many countries, allowing my knowledge to mature towards "top quality." Particularly the labor-intensive yet incredibly educational year in Switzerland and also South America were very beneficial for me.I am proud to count myself among the youngest cheese masters in all of Austria, and several gold, silver, and bronze medals at the international cheese olympiad showcase my skills.Kasanova's philosophy My passionHolistically conceived cheese while adhering to the four basic elements of life - to combine the original, traditional with the innovative, modern, and create something unique.Everything starts in the soil - and it is ruled by a small but indispensable king. This king has a name. The earthworm. An untiring fighter that works 24 hours a day for my white gold.Also crucial to the success of my products are the farming families. Farmers who passionately and with conviction supply their "ladies on four legs." The better and more intensive the comprehensive care, the better the raw material and the guarantee for a qualitatively high-end product.Attention farmers! Tyrol's first mobile cheese dairyFor milk refinement directly on your farm If you, as a convinced farm operator, want to have quality cheese produced from your own barn ladies, then bring the mobile cheese dairy home now.Use the shortest route - here's how it works!SAVE your precious raw material from long journeys and bumpy mountain roads. In the mobile cheese dairy, the milk (also fresh from milking) is transported directly from the farm tank to the cheese vat and processed on-site into a first-class product in about four hours. Through a glass hygiene lock, every farmer can follow the entire process and, in the end, proudly examine their fresh cheese wheels.Until full maturation takes some time, and each individual wheel requires daily very intensive and clean care. The so-called "spreading, cleaning & storing" takes place until the end of maturation in my cheese cellar, where I personally take excellent care of each of my "round protégés."