Koch.Campus: Raw Milk

Ossiach, Carinthia
Relevant for:
Invited guests only

From the meadow to the cheese plate. 

Chefs, producers and specialists from the local dairy industry and cheese makers meet in October at the last Koch.Campus workshop of the year. Fritz Nindler (Feuerberg Resort), Michael Kerschbaumer (Kaslab'n) and the Nuart family (sheep milk specialists) are the masterminds of this workshop looking at all things “cheese-y”.

About Koch.Campus

The Koch.Campus association brings together more than 30 world-class chefs and roughly the same number of pioneering agricultural and commercial producers, hoteliers and food experts from around Austria. This task force for good taste, currently boasting 58 members, is led by Hans Reisetbauer and Andreas Döllerer. The association promotes greater exchange of knowledge and experience between chefs and producers and joint exploration and development of regional primary products. Secondary goals include encouraging contemporary interpretations of Austrian cuisine and better positioning of domestic Austrian primary products to compete on international markets. Through expert workshops, tastings, lectures, excursions and discussions, members of Koch.Campus enter into dialogue with domestic primary product producers and evaluate their quality potential based on various types and breeds, cultivation and captivity models, age and maturation levels and preparation methods.

Sieveringer Straße 27
1190 Vienna


Koch.Campus Gruppenfoto
Casiana Sirbu von Wine+Partners
Casiana Sirbu
Project Assistance

Casiana moved with 19 from Romania to Salzburg where she studied Tourism and Events Management at Tourismusschule Klessheim. Afterwards she came to Vienna to follow her first passion for PR and so she started doing her bachelor’s degree in Media & Communications. Having five years of experience in the Austrian Hospitality Industry behind her, she started at Wine+Partners as a PR Assistant, as it combines everything she enjoys most.