Kasplatzl dairy in the Kitzbühel Alps, © Kasplatzl
Kasplatzl dairy in the Kitzbühel Alps, © Kasplatzl

Kasplatzl Dairy

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.

Kasplatzl dairy, © Kasplatzl
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Opening hours


Mid-May until early October: 9:00am until 6:00pm; closed Mondays (except July and August); until the end of July visitors have the chance to see how cheese is made every day; from the end of July onwards this option is offered every second day; guided tours on Thursdays at 10:30am (please register in advance: +43 720 920 321).

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Price information

Guided tour incl. cheese-tasting €8.50 per person (mininum of 10 people); bread-making course incl. loaf of bread to take home: €18  per person (minimum of 6 people)

  • Family friendly
  • handicap-accessible
  • Possible in rainy weather

Parking next to the dairy (toll road) or in Ebenau (45-minute walk)

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Your destination address: Kirchberg in Tirol

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