Genossenschaft Milchhof Sterzing landwirtschaftliche Gesellschaft

Genossenschaft Milchhof Sterzing landwirtschaftliche Gesellschaft, commonly known as Milchhof Sterzing, is a dairy cooperative based in Sterzing (Vipiteno) in South Tyrol, Italy. Founded in 1884 as the "Dampfmolkerei Genossenschaft Sterzing," it was established by local farming families who, due to the harsh climate around the Brenner Pass, had specialized in dairy and livestock farming rather than fruit and wine growing. The cooperative was created to professionally process and market regional milk products. Today, Milchhof Sterzing is owned by more than 500 farming families located north and south of the Brenner Pass, who supply fresh quality milk daily. The cooperative processes approximately 170,000 liters of milk per day and employs over 190 people in 20 different professional roles. Its product range includes yogurt (available in over 50 flavors), milk (including hay milk, organic milk and UHT milk), butter, cream, and kefir. The yogurt is particularly noted as one of the most popular in all of Italy. The cooperative emphasizes regionality, cooperative solidarity, quality, and sustainability. Its milk comes from small-scale family farms, with an average of 15 cows per farm, ensuring quality and maintaining the cultural landscape. Strict controls, modern technology, and international certifications guarantee the highest product quality. Milchhof Sterzing remains deeply rooted in the Alpine region, combining tradition with innovation. As a cooperative, it operates as a private entity owned by its member farmers, not listed on any stock exchange. Its headquarters and production facilities are located in Sterzing, and its products are sold primarily in Italy, with a presence in the South Tyrol and Austrian markets.

The history of Milchhof Sterzing begins with the cooperative idea promoted by Friedrich Wilhelm Raiffeisen in 1818, which laid the foundation for free cooperatives based on solidarity, responsibility, and sustainable economic practices. In 1884, due to the harsh climate around the Brenner Pass, local farming families who had specialized in dairy and livestock farming rather than fruit and wine growing joined together to form the "Dampfmolkerei Genossenschaft Sterzing." This marked the beginning of professional processing and marketing of regional dairy products. In 1886, the cooperative introduced its first milk centrifuge using De Laval technology, making butter production more efficient and starting industrial butter production. The first major renovation and expansion of the dairy building took place in 1911, signaling continuous development. In 1928, the first sales outlet opened in Sterzing, offering fresh dairy products directly to the urban population. In 1956, the "Milchbar" (now known as "Milchhalle") opened in the Sterzing Neustadt, providing milk delicacies for everyone. That same year, the Molkerei Stange in Ratschings joined the cooperative. Further milestones include 1969, 1974, 1976, 1983, 1984, 1999, 2000, 2007, 2011, 2014, 2017, 2024, and 2025, though specific details for these years are not provided in the available sources. The cooperative has grown over generations, remaining rooted in the region. Today, it is owned by over 500 farming families north and south of the Brenner Pass, processes 170,000 liters of milk daily, and employs over 190 people in 20 different professions. Its yogurt is among the most popular in Italy.

• 1969

  Milestone year (details not specified in available sources).

• 1956

  The 'Milchbar' (now 'Milchhalle') opens in the Sterzing Neustadt; Molkerei Stange in Ratschings joins the cooperative.

• 1928

  First sales outlet opens in Sterzing, offering fresh dairy products directly to the urban population.

• 1911

  First major renovation and expansion of the dairy building.

• 1886

  First milk centrifuge using De Laval technology is introduced, making butter production more efficient and starting industrial butter production.

• 1884

  The cooperative is founded as 'Dampfmolkerei Genossenschaft Sterzing' by local farming families.

• 1818

  Friedrich Wilhelm Raiffeisen lays the foundation for free cooperatives with ideas of solidarity, responsibility, and sustainable economic practices.

Traditional Alpine dairy cooperative producing high-quality, regional dairy products with a focus on quality, sustainability, and cooperative values.

• Yogurt

  Creamy, natural yogurt available in over 50 flavors.

• Milk

  Fresh, unadulterated milk available as hay milk, organic milk, and UHT milk.

• Butter & Cream

  Fine quality butter and delicious cream made from the best Alpine milk.

• Kefir

  A new natural enjoyment in a glass, supports intestinal flora and is trendy.

1. 1Milchhof Sterzing – Joghurt & Milchprodukte seit 1884milchhof-sterzing.it
2. 2Über uns | Genossenschaft Milchhof Sterzing seit 1884milchhof-sterzing.it
3. 3Unsere Geschichte seit 1884 | Milchhof Sterzingmilchhof-sterzing.it
4. 4Genossenschaft Milchhof Sterzing landwirtschaftliche Gesellschaftwikidata.org