by
Nature Hotel Rainer ****s
Sustainable by conviction
Genussbunker in South Tyrol: Alpine cheese specialties at Naturhotel Rainer
What happens when a passion for quality and natural food comes together?
Hannes Rainer from Naturhotel Rainer and Hubert Stockner from the GenussBunker have found the answer – a collaboration built on taste and trust, sparked in 2017 by a friend’s simple suggestion:
“You absolutely have to meet Hubi – you’re going to love him.”
And they did. Two people deeply connected to nature, sustainability, and craftsmanship instantly clicked. They share the belief that real quality takes time, care, and a clear origin – and that true flavour comes from the region itself.
Since then, the aged cheeses from the GenussBunker have become a staple at Naturhotel Rainer – just like the scent of stone pine in the South Tyrolean mountains.
Hubert Stockner, or Hubi, is much more than a cheesemaker: he’s a certified Fromelier, beer sommelier, nature lover, hunter, and visionary when it comes to flavour. His true craft lies in the sustainable aging and refinement (affinage) of raw milk cheese – using experience, sensitivity, and a deep respect for his ingredients.
He works exclusively with small-scale, local producers and farmers – many of whom we personally know and visit.
That’s how we can promise what matters most to us:
transparency, quality, and the true taste of South Tyrol.
Hannes Rainer from Naturhotel Rainer and Hubert Stockner from the GenussBunker have found the answer – a collaboration built on taste and trust, sparked in 2017 by a friend’s simple suggestion:
“You absolutely have to meet Hubi – you’re going to love him.”
And they did. Two people deeply connected to nature, sustainability, and craftsmanship instantly clicked. They share the belief that real quality takes time, care, and a clear origin – and that true flavour comes from the region itself.
Since then, the aged cheeses from the GenussBunker have become a staple at Naturhotel Rainer – just like the scent of stone pine in the South Tyrolean mountains.
Hubert Stockner, or Hubi, is much more than a cheesemaker: he’s a certified Fromelier, beer sommelier, nature lover, hunter, and visionary when it comes to flavour. His true craft lies in the sustainable aging and refinement (affinage) of raw milk cheese – using experience, sensitivity, and a deep respect for his ingredients.
He works exclusively with small-scale, local producers and farmers – many of whom we personally know and visit.
That’s how we can promise what matters most to us:
transparency, quality, and the true taste of South Tyrol.
