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Stangwirt without farming would be simply unthinkable. This is why they use so many truly authentic natural products from their own farm at the restaurant and at the biohotel.
The Stanglwirt-alp is an exceptionally idyllic spot of land. The cows which graze there during summer come from the Stanglwirt farm. This farm is as much a part of Stanglwirt as the mountains are a part of Tyrol. The lush grass that grows on the alp gives the dairy produce from the farm an incomparable taste.
Even during winter these cows are fed with hay insteaad of silage. This is Stanglwirt’s approach to farming, because these cows provide the basis for many of the distinctive dairy products: curd cheese, butter, yoghurt and the famous Stanglwirt cheese are made from 140 tonnes of milk per year.
The golden cheese
This cheese not only tastes excellent, it has also received awards to prove its quality.
When the products from cheesemaker Sepp Hechenberger competed in a quality competition for the first time they instantly got the maximum possible number of points - they went straight to the #1 position in the hard cheese/cow’s milk competition.
Cheesemaker Sepp Hechenberger and Stanglwirt host Balthasar Hauser are very proud of this award. Three tonnes of this “golden cheese” is produced in a traditional way during summer.
The raw milk from the alp is manually made into tasty cheese, using a copper kettle over open fire with a cheese cloth. No flavour enhancers and no unnecessary ingredients - this is as “organic” as it gets.
Every blade of grass comes to the guests
Cheese is not the only product the extensive farm provides for Stanglwirt. The farm encompasses four rural municipalities and consists of 65 hectares of greenland, 52 hectares Alpine pasture, cattle, goats, rabbits and many other animals.
More than 80 tonnes of meat and meat products are processed at its in-house butchery, the always fresh bread is baked in a bakery which also belongs to Stanglwirt.
Richard Hauser says: “Every blade of grass harvested by man, cow or horse ultimately finds its way to the guests of Stanglwirt.”
Own cheese production on the Stanglalm – our master cheese maker - "Kasa Sepp" creates the best mountain cheeses here every day using 500 litres of milk.
You have the chance to purchase our hand-made mountain cheese from the Alm, and also our home-made "Taleggio" in an original wooden box.
|During the summer months our cows graze on the lush meadows on the Stanglalm. Our home-made cheese is also made there, attention to paid to detail. Every Wednesday (in the summer months) at 8.00 a.m. there is an Alpine hike with the “Stangl Landlady“ Ms Magdalena Hauser, with a snack in the Alm afterwards.|