Cheesemaker, fromelier and qualified beer sommelier - Hubert Stockner proves his taste.
The stone bunker in St. Lorenzen - a relic from World War II - serves as a maturing cave for his first-class cheeses. Here he cultivates and preserves raw milk cheeses from selected cheese dairies in the Alpine region and refines them into cheese specialities with a particular note.
From cow's milk cheese to sheep's and goat's milk cheese to blue cheese, mature in the Genuss Bunker. Hubert is not the only one who is fascinated by high-quality cheese; his son has also discovered his interest in refining cheese.