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Italy - San Leonhard-St Leonardo - Grazing cows

Grazing Alpine cows in a field where a chairlift operates overhead in Leonhard-St Leonardo, a Dolomites village in the Badia region of south Tyrol, Italy. Peering over the fence we see the cow in summer sunshine with ample supplies of fresh grass to feed on. South Tyrolean freshness begins on family farms with an average of 12 cows each. Every day, the mountains farmers at 800 to 2000 m above sea level make sure that their South Tyrolean milk gets from the cow to the refrigerator within 24 hours. South Tyrolean milk is naturally also used to make cheese. The region has over 90 different types of cheese - the most famous being Dolomiti, Alta Badia and Pustertaler mountain cheese.

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badia_abtei11-17-07-2015_1.jpg
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Richard Baker
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Grazing Alpine cows in a field where a chairlift operates overhead in Leonhard-St Leonardo, a Dolomites village in the Badia region of south Tyrol, Italy. Peering over the fence we see the cow in summer sunshine with ample supplies of fresh grass to feed on. South Tyrolean freshness begins on family farms with an average of 12 cows each. Every day, the mountains farmers at 800 to 2000 m above sea level make sure that their South Tyrolean milk gets from the cow to the refrigerator within 24 hours. South Tyrolean milk is naturally also used to make cheese. The region has over 90 different types of cheese - the most famous being Dolomiti, Alta Badia and Pustertaler mountain cheese.
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