A farm with 15 cows in a secluded valley of South Tyrol at 1300 m above sea level; know-how going back two generations; and the courage to try something new: these are the ingredients that make the cheeses of Michael Steiner´` s small dairy, the Eggemoa, so very special. Hand-brushed, refined with local herbs and produced entirely with raw milk - this is hat the best cheese should be like.