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A young farmer, heart and soul

Anna Pfeifer manages her parents' farm with 15 cows. Her passions?

"That's the motorway down there and Kaltern/Caldaro up there on the right. If there weren’t any clouds, we could even see part of Montiggler See lake." Noticeably proud of her farm in Deutschnofen and everything surrounding it, Anna Pfeifer then points into the distance. Her farm itself radiates rural charm.

Practising traditional methods

An old wooden door leads into the stable. "We've actually retained a lot from the past here that we use today. I think that's nice, because back it means that we’re still making use of what we have and it is working." It’s hard not to notice the numerous plaques on the door, which distinguish the farm’s high quality milk.

When you come in from the outside, the sounds of cows chewing loudly is cacophonous. Here there’s not a trace of the modern city life of Bolzano/Bozen, which is just six kilometres away as the crow flies. "Because the barn is old, I have to move between the cows with a basket and feed them that way." It's exhausting, but Anna Pfeifer thrives when working with her 15 cows. "They're just so likeable," she says with a smile. The young farmer knows the personality of each of her cows. She knows exactly which animals are cuddly and which like to be scratched on the neck. Between working on her farm, which also offers farm holidays , her job as an editor and social media manager at the Südtirol Bauernbund, and hunting in her own forests, she doesn’t have much time for hobbies. 

Armin Huber

The perfect breed

On the way to the pasture where her cows spend their mornings from May to winter, Anna Pfeifer points to a cow that seems to be waiting for her: “That’s Cloud, my favourite cow." The Spörlhof is home to Grey Cattle, which are the perfect breed for the farm. This old, dual-purpose breed is ideally suited for both milk and meat production. Each cow produces about 20 litres of milk a day. While other cows produce more, the farm’s principle is "less milk and a healthier cow."

How did Anna Pfeifer, the eldest of four daughters, come to work on the farm? "While I was in high school, my grandfather passed away and I started helping out more and more on the farm. The more I did it, the better I liked the work." That's how she ended up studying agriculture and environmental management. "Now I am involved in agriculture, both in my work with the Südtirol Bauernbund and here at home. I believe that we have a good opportunity to keep the farm economically." The decisive factor here is dedication of Anna Pfeifer and her family, who value life on the farm and are always open to putting new ideas into practice.

Armin Huber

Each day is different

Do you find working on the farm to be monotonous?

No, absolutely not. The day before, you never know if something exciting, great or bad might happen the next day. Last summer, for example, we had to raise a little fawn because the mother got run over. This deer still comes to visit us.

Do you have any good advice for milk lovers?

It is important to always pay attention to where the milk comes from. If you do that then you’ll be in good shape. Everyone can process milk at home. For example, to make their own yoghurt, just like we do here at the farm. Doing so really gives one an appreciation for milk as a raw material.


Text: Anna Kornprobst

Armin Huber
Armin Huber
Armin Huber
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