The dairy farm of Alois, Theresia and Christoph Krenn is located on the sunny Konixberg. The milk from the cows is processed in the farm's own dairy in the gentlest possible way into milk-mix drinks, yogurt, curd cheese, spreads and soft or semi-hard cheese.
True delights for the palate
On the Konixberg in Raabau, the Krenn family demonstrates how milk and cheese can be produced away from industrial production. Without preservatives, by hand. Konixberger Aschengold matures in nine weeks to become a real treat for the palate. It is characterized by a wafer-thin layer of beechwood ash that divides the loaf into two halves.
The Krenn family's cheese specialties regularly land in the top ranks at tastings. The carefully practiced family craft is thus exemplary for the quality standard of farm specialties produced under the strictest control. The complete absence of preservatives gives all Krenn dairy products additional flavor density and naturalness.
The Krenn family's foam dairy is a true success story. That is why the word "cheese tourism" also has a special meaning for Alois Krenn. A large number of excursion and visitor groups come every year to be up close and personal with cheese production and milk processing at the well-known dairy farm on the outskirts of Feldbach. And what is produced in the fine foam dairy has class.
First of all, there is the very popular fresh milk, which is particularly tasty and nutritious without homogenization after a very gentle pasteurization process. It is processed and bottled directly at the farm in the most gentle way. "What is produced today is at the consumer after a few hours. The short transport distances that result from this are the best guarantee of freshness," emphasizes Alois Krenn. This is also reflected in the milk mix drinks. The natural preparation of the rich yogurt assortment makes the mouths of all friends of fine delicacies water. The tasty farmer's curd made from day-fresh, natural whole milk is also the basis for the sought-after spreads.
The family is particularly fond of the cheese dairy. Alois and Theresia Krenn, who built up the foam dairy in Feldbach, are still active in the business every day, even though son Christoph, the family's certified cheese sommelier, has already taken over the management. Here, every loaf is still handled enthusiastically and expertly, and quality is delivered to perfection.
The Hexenkas is a goat cheese refined with witch clover; the farmer's cheese matures in black wax, and a fine, full cheese aroma emerges when enjoyed. Konixberger cheese is also very popular: a delicate soft cheese with pepper-pepper seasoning and a chive-garlic coating. The Krenn dairy farm is open all year round. Guided tours & tastings by appointment!
The interplay of traditional farming craftsmanship and technically high-quality processing ensures unique quality. "Anyone who is open to the scenic beauty and vibrancy of the countryside will recognize that it is the farmers who, in addition to their many tasks, perform the immensely important function of maintaining the landscape. They thus enrich our beautiful cultural landscape with valuable food and quality of life," Christoph Krenn is convinced.