+39 0471 727910
 

Homemade alpine Butter since 1957

From the cow to your breakfast table

Early in the morning Kurt milks our nine cows. The milk then gets pasteurized and separated from the heavy cream.
Twice a week we collect all the heavy cream together and it’s time to make our butter.
We bring the heavy cream to room temperature and let it whip up for a couple of minutes until the butter and the buttermilk separate.
The Buttermilk is used for different desserts in the kitchen.
After that the butter is rinsed under cold water to get rid of any buttermilk residue.
Now the butter gets pressed to make sure that there are no water bubbles inside the final product.
To give our butter the tipical shape, we use a traditional wooden butter mould.
The final step is to freeze it at -18°C that assures our butter to stay fresh, to conserve all the vitamins and minerals and to kill any type of bacteria.
The taste of our butter is influenced by the food our cows eat every day.
That is why we only feed them the hay that grows around our hotel. Everything is a 100% natural and organic. And in summer they get to eat fresh grass and herbs on the pasture.
Our butter is a natural and local product that’s also why the color of our butter and buttermilk varies throughout the year.




 

 

24.07.2020Steffi Malfertheiner
 
 

Our smallest pet

The honeybee

Since 2021 our farm grew by a thousand little animals. Our honeybee hive.
To give you a little insight on a bees life, we summed up some interesting facts:

Sticking together:
Honeybees live in hives, the ...
04.09.2022Steffi Malfertheiner
 
 
 
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Kopie von Homemade alpine Butter since 1957

From the cow to your breakfast table

Early in the morning Kurt milks our nine cows. The milk then gets pasteurized and separated from the heavy cream.
Twice a week we collect all the heavy cream together and it’s time to make our butter.
We bring the heavy cream to room ...
15.08.2022Steffi Malfertheiner
 
 
 
Details
 
 
 

4th Edition of Tabbla Toò

3rd September 2017

On September 3rd 2017, South Tyrol's youngest gastronomy team will be organising the gourmet event “Tabbla Toò” on the Alpe di Siusi/Seiser Alm. My sister Steffi and me are also part of the team and we're looking forward to the 4th edition of this ...
05.07.2017Michael Malfertheiner
 
 
 
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