Kasplatzl show dairy
Hans Walch jun. has made his vision of sustainable, natural agriculture a reality in his "Kasplatzl" show dairy. In his cheese dairy and smokehouse, homemade products such as milk, cheese, yogurt and meat are made. The high-quality ingredients, processed into traditional and international specialities by our kitchen team with a lot of sophistication, play a crucial role in the gourmet in your Holiday Hotel Elisabeth.
Cheese tasting on the mountain
At Hotel Elisabeth, we place great value on high-quality food originating directly from producers and farms in the Tyrolean homeland. Some of these are made in our own Kasplatzl dairy, the farm confectionery and the Scherrhof Farm itself. Take the chance to go on a hike to the Kasplatzl on the Hintenbachalm on your Tyrol holiday – our hiking guide will also be happy to accompany you. Elisabeth guests receive a free guided visit with tasting at the show dairy as part of the activity programme every week. Or visit us as part of the weekly "E-bike Gourmet Tour".
Cheese with transparent origins
From the fresh mountain pasture milk to the cheese on your plate: in the show dairy under Kasplatzl manager Hans Walch jun., a farmer with body and soul, the production path could not be shorter. The animal suppliers graze directly in front of the lodge, while inside, in the rustic parlour, you are fed with the best that Tyrol's mountain landscape has to offer: homemade cheese, homemade bacon and sausage specialities, fresh mountain butter, natural dairy products and bread from the in-house baking oven.
The art of cheese-making
100,000 litres of milk are processed into 10 tonnes of cheese or 1,100 cheese loaves in the course of one summer – according to the proud resume of cheese-maker Silvester "Vest" Horngacher, who you can watch at work. Access to the cheese dairy itself is not permitted due to hygiene regulations, but on the "Cheese Tours" you will receive interesting insights into the high art of cheese-making. To top it all off, you can taste your way through the variety of cheeses: mountain cheese, hard cheese, cream cheese and more.
The mountain cheese (Rettensteiner) received the special award of gold medal and the hard cheese (Hintenbacher) the silver medal during the Cheese Olympiade in Galtür.
By the way: every Wednesday is "Kasspatzl" Day on the mountain. If you stop into Kasplatzl at midday, you can try homemade cheese spaetzle from the cast iron pan – while stocks last.
We serve you the mountain breakfast with all kinds of homemade produce daily from 8:30 a.m. to 12:00 p.m. – take a look!
The cheese dairy lies at an altitude of 1,140m and is therefore only open from May to October (after and before the thawing period). The opening hours are from 8:30 a.m. to 6:00 p.m.; in May and June: Monday closed, from mid-October: open Thu - Sun;
Conferences, hiking and enjoyment
A hike to the Kasplatzl is also popular with companies coming to Hotel Elisabeth for conferences or seminars. On request, we will be happy to organise a guided tour through the cheese dairy or an appointment for a bread-baking course for your group. There is also the option to hold your conference directly in the cheese dairy. The Kasplatzl can be selected as an exclusive conference location for up to a maximum of 50 people.
Work together where the cheese comes from. Up on the mountain pasture, where the greenest grass and the juiciest herbs grow, not only our cows, but also our guests will feel at ease. Taste the quality of the products bestowed by this wonderful patch of earth: fine cheese specialities, fresh milk, yogurt and butter.
Spend a wonderful holiday at Hotel Elisabeth in Kirchberg, where a down-to-earth spirit and hospitality are a fixed part of the programme. The reception team will be happy to accept your non-binding request and will send you a room offer promptly.