Alto Adige Yogurt, Healthy and Tasty
Alto Adige – also known as Südtirol (South Tyrol) – is blessed with the perfect conditions for yogurt making. Latteria Vipiteno, located in the eponymous town of Vipiteno, Isarco Valley, has been renowned for its yogurt production since 1979.
When it comes to dairy farming, there are few places in the world like the Alps, where the cattle can graze freely in the high-altitude pastures. Natural livestock farming is the key element to the exceptional nutritional and organoleptic properties of the milk, cheese and other dairy foods produced in Alto Adige, including yogurt, which has been one of the jewels in the crown for the last three decades.
The Alto Adige Dairy Federation
In order to rationalise the production and sale of dairy products, a number of farmers have teamed up in dairy associations, and the Alto Adige Dairy Federation, which comprises about ten dairy cooperatives of Alto Adige-Südtirol. The first link in the supply chain consists in the 5,000 family farms operated at 800-2,000m above sea level, with an average of 13 head of cattle each. Every day, milk is collected at the farms and reaches the dairy processing plants within 24 hours, thereby guaranteeing the freshness and first-rate quality of milk, butter, cream, cheese, mozzarella and yogurt. Nowadays, Alto Adige’s yogurt production occurs in high-altitude farmsteads and large dairy associations, including Latteria Vipiteno.
Latteria Vipiteno-certified yogurt
The dairy foods produced in the province of Bolzano are protected by the Alto Adige Quality Mark, which guarantees their South Tyrolean origin and controlled quality. The hub of yogurt production is Vipiteno, in Isarco Valley (Eisacktal in German), not far from the Austrian border. The cooperative is composed of 600 members, producing approximately 150,000 litres of fresh milk daily, for a daily production of 1.5m yogurt cups. The Latteria Vipiteno-branded products are sold at the factory outlet and locally, as well as in large-scale retailers throughout the country. The Latteria Vipiteno yogurt and the other dairy products bear a label certifying the high-quality standards, sustainability and energy efficiency at all stages of production. That is especially true to the organic line. From the nutritional point of view, Latteria Vipiteno’s low-fat yogurt and full-fat yogurt differ by calorie count (41kcal vs. 74kcal per 100g), fat content (0.1g vs. 4.2g), proteins (4.3g vs. 3.7g) and calcium (145mg vs. 130mg), whereas the average carbohydrate content amounts to 5.5g per 100g in both low-fat and full-fat yogurt.
Artecibo editorial board
Content edited by staff