Stubenalm
From our alpine hut, there is a direct view of the eastern peaks and rock faces of the Kaiser Mountains.
When the fog falls on the east face of the Lärcheck peak, the "Koasa Mandl" – a small, protruding rock tower – becomes visible. This phenomenon is particularly well seen from the Foischingalm and has inspired the name of our alpine cheese: Koasa Mand'l.
Koasa Mand'l Alm Soft Cheese
A creamy, spicy, and full-bodied cheese with its own character. It matures for five to twelve weeks and is cared for with red smear. This gives it its special aroma and unique flavor.
Koasa Mand'l Alm Mountain Cheese
A typical Tyrolean hard cheese specialty. The flavor intensity changes with the ripening time and the changing vegetation during the alpine period. After being bathed in rock salt, the mountain cheese is cared for with red smear and matures for between three and twelve months. At three months of aging, it is mildly aromatic, and the older it gets, the spicier its flavor becomes.
During the summer, our Koasa Mand'l cheeses and smoked bacon from the alpine pig are available directly at the Foischingalm, year-round in our 24-hour refrigerator at the farm (Einwallhof, Einwall 1, 6382 Kirchdorf).