The dairy farmers from the Kasplatzl dairy at Hintenbachalm hut in the Kitzbühel Alps produce an incredible 1100 cheeses, equivalent to ten tonnes of cheese, every year using 100,000 litres of milk.
Rettensteiner (tangy mountain cheese), Schöntaler (mild cream cheese), Hintenbacher (sliced cheese) and Gerstinger (soft cheese) are the names of the four cheeses made at the dairy. They can all be puchased in the dairy shop. Visitors keen to find out how cheese is made can take part in a guided tour offered every Thursday offering a unique insight into how a mountain dairy works. The dairy also offers a tasty breakfast with homemade cheese, dried bacon and other dairy products as well as a bread-making course where participants make a loaf of tasty bread to take home.