The perfecT spoT for savouring cheese

The perfect
spot for
savouring
cheese
Pole position
for cheese
The journey from milk to cheese to your
mouth couldn’t be shorter: after all, we do have
the verdant alpine meadows and content cows right
on our doorstep – and the cheesemaker indoors!
Why not pop by and see for yourself where cheese
comes from, how it is made and which one you like best.
Welcome to the Kasplatzl show dairy:
the perfect spot for savouring cheese
Enjoy
nature’s
bounty
Because Kasplatzl chef Hans Walch lives and
natural settings not only provide the perfect
breathes farming, he insists on serving his guests
conditions for the enjoyment of superb cheese
Always follow your nose
at the dairy only the very best that the local
but also ensure that visitors feel completely
The ”Unterer Grund” nature reserve in the Sperten Valley lies in the heart
mountains have to offer: cheese made at the
content up here.
of the Kitzbühel Alps: From Kirchberg an asphalted road leads up to Aschau
dairy, home-made ham and sausage specialties,
(=> large car park by the Ebenaualm) – from there continue on foot/by bike
fresh alpine butter, natural dairy products and
And by the way:
(or by car: toll road) towards Almböden
bread baked fresh on the premises ...
The Kasplatzl’s cows winter at „Scherrhof“ farm
=> The Kasplatzl sits atop a small hill on the left. It takes around an hour
in Kirchberg, where they can be paid a visit at
to reach the dairy on foot or 20 minutes by mountain bike.
On the Hintenbachalm – at the foot of the
any time ... and the Kasplatzl’s products are
mighty Großer Rettenstein – he has the perfect
also available for purchase throughout the year
Information about organised walks or horse-drawn carriage rides to
ingredients for healthy food at his disposal: the
at the Hotel Elisabeth in Kirchberg.
the Kasplatzl is also available from the Kitzbühel Alps Tourism Association:
fresh alpine grass, clear mountain air and tranquil
Kirchberg office, Hauptstraße 8, 6365 Kirchberg,
Tel.: +43 (0)5357 / 2000-100, e-mail: [email protected]
Cheese in
abundance
100,000 litres of milk, 10 tonnes of cheese > 1,100 cheese wheels, 1 summer ...
– This is the impressive output of our cheesemaker Silvester “Vest“ Horngacher,
who is happy to have visitors look over his shoulder as he works. Even though hygiene
regulations mean that visitors cannot enter the cheese dairy itself, they can still gain
real insights into the noble tradition of cheesemaking during our tours. You‘ll discover
the key steps in cheese production, visit our smokehouse and pay our animals a visit ...
before tucking in to our Kasplatzl creations on site.
Cheese tour
Tours with expert explanations by the Kasplatzl team including cheese tasting in our
cosy rustic parlour (length approx. 1 hour; advance booking; from 10 people)
€ 8 per person (€ 70 flat price for groups of fewer than 10)
On request the tour can also be conducted in English. The route is wheelchair accessible.
A little bit of
nature to
pack away
Whether as a snack for your backpack, a souvenir or simply for your gustatory pleasure,
our Rettensteiner (mountain cheese), Hintenbacher (semi-soft cheese), Schöntaler (cream cheese)
and Gerstinger (soft cheese) – and all the other Kasplatzl products – are safely packaged and
available for purchase at our cheese counter.
We will also be very happy to put together an individual gift basket for you – the perfect
present for friends and family at home. Orders can also be placed by telephone or via email.
For real Kasplatzl fans we also recommend our original Kasplatzl walking accessories:
A snack board with knife slot, a snack knife, a fantastic hiking backpack and the original
Tyrolean hip flask – making any walk a real pleasure.
For more information on our offering and prices please visit us at: www.kasplatzl.at
d
barbecue
king or a
a
-b
d
a
re
have
l, a b
le) ... we
night ow
ese spätz
bird or a
e
y
h
rl
(c
a
l
e
tz
n
a
a
assp
mp in the
you’re
latzl or K
le ones ro
sp
tt
Whether
a
li
K
e
f
th
o
e
r
feast on
e. Whil
n, a love
dults can
r everyon
a
sausage fa
fo
s,
e
ie
v
n
e
o
e
sl
on p
g up o ur
re the alp
somethin
and explo
d
n
u
e
ro
g
play
emselv s:
“cheesy“
ve a go th
a
h
n
e
v
e
ng or
our offeri
de treats
home -ma
f
o
s
re
d
in
k
ith all
kfast befo
reakfast w
lpine brea
b
a
e
y
in
rt
a
lp
e
a
h
s
joy a
eliciou
an also en
Daily: a d
rly risers c
a
E
).
0
.0
2
(08.30 – 1
time.
0 people)
r opening
imum of 1
the regula
d for a min
an
ätzle
ce
n
va
cheese sp
on in ad
(Reser vati
me -made
o
h
h
sts!
it
w
ly
y
p
tzl da
e sup la
ay: Kasspa
s long as th
a
d
s
r
e
fo
n
d
d
e
e
– serv
Ever y W
t midday
ron pan a
-i
st
a
c
a
from
ls,
red anima
locally rea
m
o
fr
d
a
rk
o
with p
ouse bre
ge, farmh
Barbecue
:
sa
u
ic
s
sa
u
d
m
e
rill
ith live
kransky, g
vening” w
iner cheese
e
st
n
e
“Alpine e
tt
e
.
aes, R
lots more
de leberk
salad and
home -ma
sh
e
fr
.
,
le
n
ib
e
v
ss
r po
om the o
ith own ca
straight fr
Arrival w
0).
request.
Aschau.
n
o
to
s
ip
ce
from 09.3
tr
ri
dp
turn
for the re
Dates an
ome (daily
A shuttle
can be arra
nged
to take h
de bread of participants: 6;
a
-m
e
m
o
er
s with h
um numb
se
nce.
Minim
ke away.
king cour
day in adva
Bread-ba son: € 18,– inc. loaf to ta ease register at least one
per
ts: 15. Pl
Price per
par ticipan
number of
um
im
ax
m
and
ss events
le).
ies, busine
rt
a
p
te
nt availab
a
e
v
ange pri
ar equipm
rr
in
a
m
to
se
;
d
le
p e op
e delighte
(max. 50
We will b
n request
o
u
o
y
r
fo
es
conferenc
Kasplatzl
Show cheese dairy | cheese tasting parlour
Hans Walch jun. | Hintenbachalm | Aschau | M 0664 871 17 39
[email protected] | www.kasplatzl.at
impalawolfmitbiss
Opening times:
May – October: daily from 08.30 to 18.00; May: rest day on Mondays
from mid October: open Thursday to Sunday;
length of season depends on weather