The increased milk production meant that the original dairy in Mayrhofen was running at full capacity. In 1998 the construction work began on building a new dairy on the outskirts of Mayrhofen, in Hollenzen. There was more to this building project than just creating an increased production capacity, and the integration of the best modern technology, and the highest standards of hygiene.
On a total area of 6000m² the first Open Dairy in Tirol came in to being. Interested customers from far and wide are invited to experience the world of milk and cheese making.
The guests can see at first hand how the freshly milked unprocessed milk is turned into fresh, butter and sour milk, whipping cream, quark, butter and cheese. The Open Dairy opened it's portals for the first time in June 2000.