The Köflerhof is located at an altitude of around 1,250 metres above sea level – from up here, it seems as though you can look over the entire Pustertal valley.
Gerlinde and Alexander Volgger are the proud owners of this calf-rearing dairy farm. They make sure that everything runs smoothly here. They spend long days assisting with births of varying degrees of difficulty and caring for sick cows.
A strong wind blows in the field in front of the farm. It's always like this in the afternoon, says Gerlinde – and it’s a good thing too, because the hay dries faster that way before it's taken to the barn. Of course, firstly, it still has to be mown. That's not so easy: the terrain on which the Köflerhof stands is on a steep slope. That is why Gerlinde's husband Alexander works with a mower that has spiked wheels, as it has more grip. He mows what is left with a ‘string trimmer’ weighing around 12 kilos. He shoulders this burden so that the cows get good food. They are only fed with hay. That’s what gives hay milk its name. “We are the only ones in Meransen/Maranza who produce hay milk,” asserts Alexander.
This involves processing around 50,000 to 55,000 litres of milk a year. A smallholding , which the Volggers also run as a sideline. How did they come to run the farm? Alexander grew up here and took it over from his grandfather when he was just 21. Now his wife and their four children help out. They are on their feet from 5am to 11pm – Alexander Volgger works as a locksmith and his wife Gerlinde works as a waitress in the evenings. Their four children help out a lot with feeding, mucking out, milking and anything else that is needed. The two boys, Adrian and Armin, are 13 and 14 years old respectively. When asked if he would like to take over the farm with his brother, the couple’s son Armin answers “yes” without hesitation. The Volggers' two daughters, Mirjam and Carmen, 16 and 18 respectively, work in the restaurant business, but they also help out on the farm. “Everyone enjoys it,” says Alexander Volgger.
The Volggers keep Braunvieh cattle. There are four calves and eight dairy cows in the barn. “Some of them graze on the Alpine pasture in Pfunders/Fundres during the summer months,” explains Alexander Volgger. At an altitude of 2,000 metres above sea level on the Gitschberg mountain, there is particularly good Alpine grass. It is mown once a year, then Alexander brings it to the cows on the farm. Almost all of them were born in the barn: “When a cow calves, I'm the midwife,” says Gerlinde Volgger, laughing. “With a normal birth, it's not that difficult.”
What would you like to see?
More catering establishments using the quality milk that small farms like ours produce.
What do you like to cook using your milk?
We use it for almost everything! In traditional dishes, such as Knödel dumplings, Kaiserschmarrn shredded pancakes, omelettes, rice pudding... but also in coffee or lasagne.
Text: Cara Biank
Photos: Armin Huber
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