Authentic gastronomic experience and local practice preservation: Cheese and kaymak tasting as experiental tourism in Tyrol

Abstract

The research aims to identify the key experiential dimensions influencing tourist satisfaction, loyalty and destination recommendation. Data were collected through a structured questionnaire administered to tourists participating in cheese-making workshops and farm visits. Factor analysis revealed four dimensions: gastro loyalty, cheese workshops, sustainability governance and farm interaction. The findings indicate that hands-on participation in traditional dairy production, interaction with local producers and animals and clearly communicated sustainability practices significantly enhance tourists ’understanding of local gastronomic culture and overall experience. The study emphasizes the role of authentic, farm-based gastronomic experiences in strengthening sustainable rural tourism development.