🎥 The Cheese Festival 2026 through the eyes of Videodegustando

A huge thank you to the journalism publication Videodegustando for capturing the true essence, flavors, and emotions of our Cheese Festival in a wonderful video collection! 🧀✨

Born from the passion of experienced tasters, Videodegustando reports on culinary excellence with skill, care, and professionalism – always with deep respect for tradition and sustainability. Since June 2024, their journalistic features have been opening the doors of taste to the curious, the experts, and food lovers alike.

Martin Pircher and the 16th Cheese Festival: The art of cheese-making in Sand in Taufers

In this exclusive interview for "Videodegustando", Martin Pircher guides us through the 16th edition of the Cheese Festival. 🧀🏔️

The great French soft cheeses: "Laboratorio del gusto" masterclass with Armando Gambera in Sand in Taufers

At the Sand in Taufers Cheese Festival, "Videodegustando" takes you on a sensory journey through the Masterclass of Armando Gambera. 🧀🇫🇷

Cheese Excellence: Francesco Quercetti presents Casecc and Pecorino dei Monti Sibillini

Guided by the expert knowledge of Francesco Quercetti (Slow Food Marche), we take a technical look at two absolute gems of the local dairy tradition. 🧀🌾

Genuss Gruber: Charcuterie excellence in the Venosta Valley. Interview with Christian Gruber

In this new episode of "Videodegustando", we explore the technical dynamics of meat processing with Christian Gruber from Genuss Gruber. 🥩🌾

The aging bunker of Hansi Baumgartner. Part 2

In the second part of our journey to Varna, the Videodegustando cameras step inside the doors of the famous Degust bunker. 🧀📹

Hansi Baumgartner: From Michelin-starred chef to the art of cheese affinage. Part 1

Videodegustando takes you to Varna to meet Hansi Baumgartner, the mind and soul of Degust. 🧀✨

Caciocavallo and Canestrato: Apulian cheese-making art presented by Giuseppina Ortalizio

Under the expert guidance of Giuseppina Ortalizio (ONAF Master Cheese Taster and National Board Member) and Master Taster Armando Gambera, we analyze a selection of rare, hard-to-find cheeses. 🧀 🇮🇹

Moarhof Dairy: Artisanal butter and Graukäse cheese, told by Claudia Eder

Together with Roland and Claudia Eder, we discover the techniques and secrets of the Moarhof Dairy, a farmstead with 300 years of history behind it. 🧀🌾

Dolomiti Salmon: The art of high-altitude smoking, told by Benedikt Röser

On the occasion of the Cheese Festival 2026, we met Benedikt Röser to analyze the processing techniques behind his "Salmone Dolomiti". 🐟🏔️

Wines from Oltrepò Pavese in South Tyrol: The philosophy of Montelio with Edoardo Scanavino

The winemaking heritage of Oltrepò Pavese takes center stage in South Tyrol. 🍇🍷In this video interview, we explore the identity of the Azienda Agricola Montelio winery together with Edoardo Scanavino.

Roots and technique: The culinary evolution of Chef Tina Marcelli, Michelin Green Star

We analyze the technical and culinary identity of Chef Tina Marcelli at the 16th edition of the Sand in Taufers Cheese Festival. 👩‍🍳🌱

Eggemoa: The art of raw milk cheese in South Tyrol. Interview with Andrea Palmieri

A direct and technical interview with Andrea Palmieri, representing the historic artisanal Eggemoa dairy. 🧀🎙️

Genuss Gruber: Charcuterie excellence in the Venosta Valley. Interview with Christian Gruber

In this new episode of "Videodegustando", we explore the technical dynamics of meat processing with Christian Gruber from of Genuss Gruber. 🥩🌾