How can I turn cheese into gold

The new dairy is inaugurated

Cheese has always been made on the Niederkaseralm in Kelchsau. On the coming weekend, however, a special gem will be inaugurated - the “Ferrari among the alpine dairies”, as cheese master Benni Schmidhofer explains with a smile.

Kelchsau | The Alm's cheese dairy has been completely revamped and is state-of-the-art. The project was implemented in a time frame of two years. Cheese master Benni estimates that up to 400,000 euros have been invested, excluding funding.

Up to 11,000 kilograms of cheese

90 cows graze on the Niederkaseralm every season. On average, this results in up to 120,000 liters of milk per summer. That is the “white gold” that Benni Schmidhofer and his intern Anton Astner transforms into “yellow gold”, namely the coveted mountain cheese. Up to 11,000 kilograms are produced every summer.



Thanks to the new dairy there is still space to increase capacities if necessary. Benni Schmidhofer has been holding the scepter for the fourth summer on the Alm. That the young Zillertal cheese maker knows his trade is shown by his awards, which visitors can marvel at on the wall. But it is also enough to simply taste one of the many products from the Alm. Schmidhofer processes the milk freshly into alpine cheese, Tilsiter, cream cheese, yoghurt and butter every day.

The Niederkaseralm at the end of the Kurzen Grund in the Hopfgartner Kelchsau is cultivated annually from the beginning of June to the end of September. It is also a popular destination and is open to visitors from 10 a.m. to 6 p.m.

Big alpine festival on August 20th

The big Almfest this year is of course under the sign of the new cheese dairy, which will receive the blessing on Sunday, August 20. It starts at 10.30 a.m., the blessing takes place at around 12.30 p.m.

Die Weisenbläser, "Hopfgartner Goasslschnoiza"

(Performances at 1 p.m. and 2.30 p.m.) and much more make up the supporting program. Of course - and that is the main thing - there are also all kinds of culinary highlights.Elisabeth Galehr