Alpine dairy Schweizerhütte

Fresh alpine milk, lots of love and dedication are the secrets for our alpine cheese.

Our dairyman Alex processes organic raw milk from the cow at the Arthurhaus directly into natural cheese specialties. Learn more about alpine cheese making and taste homemade camembert.

From May to the end of October is always open from Wednesday to Sunday. Our alpine dairy Schweizerhütte is this year also Hochkönig Kräuteralm. Alex specialty is mountain farmer mozzarella with fresh tomatoes and in-house blackberry vinegar.

In winter our alpine dairy Schweizerhütte is open every Thursday.

You can ideally combine a visit to the alpine dairy with a leisurely hike through the alpine pastures, romp around at the playground or slackline park or feed and love animals in the petting zoo and marmot enclosure.

We will gladly put together an individual program for your group: From a leisurely alpine hike with a hut evening in the Schweizerhütte alpine dairy, to climbing and mountain tours on the Hochkönig or excursions to sights in the region.

From the year 1866, the “Mitterberger Kupfererzbergbau” mining company, which was prospecting on the Hochkeil, began to purchase the alpine pastures. Deficiency diseases (scurvy) were very common among miners due to the lack of dairy products. 40 hectares of alpine pasture were converted into mowing meadows in order to be able to feed the cows in winter as well. The masonry style of the building, the Schwalm roof remind us that the miners looked to the Allgäu and eastern Switzerland for their models.

Early in the morning, around 5:00 am, the cows are milked and our dairyman Alex starts with the Kasn (production of cheese). According to an old recipe, he produces 1 cheese wheel a day from 120 liters of milk. Around 8:00 in the morning, the first raw milk cheese loaf is ready. He is particularly proud of his cheese cellar.

There he stores his cheese treasures at a ripening temperature of 15 C. Every other day the cheese wheel is washed and turned with salt water and stored for at least four weeks until the maturation has given the cheese its savory flavor. The typical Almkäse, known to us as Mandlwandkäse, has a lovely taste. After longer maturation, it gains in flavor strength and becomes a culinary delight for cheese lovers.

Alex’s mountain farmer mozarella, is made from fresh milk and the addition of acidification culture and calf rennet thick and cut with the cheese harp. Then the mass is placed in a round mold. The same day already, the mountain farmer mozarella is now finely dressed with rosemary, tomatoes and a dash of olive oil and served with a glass of sparkling Austrian white wine.The sour milk cheese, very spicy taste, is made from post-acidified milk. The color of the cheese ranges from whitish to gray. Alex recommends an Austrian red wine to go with the alpine cheese, as well as the sour milk cheese.

Alex also produces curd cheese and fresh alpine butter as well as numerous milk variations. Due to the exclusive size and production volume, Alex runs his specialty dairy and buys in selected, high-quality cheeses as needed to offer a wider selection.

Alex, our always good-humored dairyman, will be happy to tell you more about the high art of cheese making and maybe even give you a peek into the cheese cellar. He has already been awarded at various cheese awards at home and abroad.

His cheese fondue evening by candlelight in the cozy parlor of the alpine dairy, as well as cheese tastings with fine wines, have quickly spread around. In winter free cab from the village center. Every Thursday, please register by phone!

Mountain Cheese Chocolate from the Alpine Dairy Schweizerhütte Pauli our retired alpine dairyman and Wolfgang the chocolatier have put together the best of their two worlds. Fine dark chocolate and hearty BIO mountain cheese with the finest cranberries harmonize to create a special kind of taste experience.

A special snacking tip from chocolatier Wolfgang Bauer: enjoy the mountain cheese chocolate with a red wine aged in barrique or with a whiskey aged in oak barrels.

You can get the mountain cheese chocolate in the alpine dairy, in the Arthurhaus and in the Bauer bakery. Alex’s Käsejausn is best enjoyed with fresh alpine butter and a piece of spicy Mühlbacher farmhouse bread from the Bauer bakery. He recommends the special breads of the Bauer bakery, which was awarded the “Golden Pretzel” in 2005.