Eggemoa is a cheese manufacturer nestled in a secluded South Tyrolean valley at 1300 meters above sea level, with a farm housing 15 cows. It boasts a rich heritage spanning two generations, embodying the courage to innovate. Handcrafted, locally sourced herbs, and exclusively raw milk are the key ingredients that define Eggemoa's exceptional cheeses.

Their story traces back to 2001 when Irmgard and Gebhard Steiner transformed their cows' milk into cheese. Inspired by a Swiss cheesemaker, Michael Steiner, armed with a cheese-making diploma and fresh ideas, revamped their range. Eschewing pepper and paprika for local ingredients like larch, spruce bark, juniper berries, and herbs led to the creation of distinct cheeses: Larix, Carbo, Candidum, and Silva.

Eggemoa's philosophy centers on natural practices, excluding artificial supplements, ensuring their cows thrive on mountain meadows for superior milk quality. Michael's dedication to using raw milk and traditional methods results in cheeses that encapsulate the essence of their pristine surroundings.

Visit Eggemoa at Hauptort 53, 39030 Mühlwald, Italy, or reach out at 0474653205 to explore their exquisite cheeses tailored for retailers and gastronomes. For inquiries, refer to their website.

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