Stubenalm
At Gasteig near Kirchdorf, the Foischingalm belonging to Einwallhof is situated at an altitude of 1,000 m.
From our Alm, there is a direct view of the eastern peaks and rock faces of the Kaiser Mountains.
When the fog falls on the east face of the Lärcheck peak, the "Koasa Mandl" – a small, protruding rock tower – becomes visible. This phenomenon can be particularly well seen from the Foischingalm, which is why we named our alpine cheese after it: Koasa Mand'l.
Koasa Mand'l Alm-Cheese
A creamy, spicy, and full-bodied cheese with its own character. It matures for five to twelve weeks and is cared for with red smear. This gives it its special aroma and unique taste.
Koasa Mand'l Alm-Mountain Cheese
A typical Tyrolean hard cheese specialty. The flavor intensity changes according to the maturation time and the changing vegetation over the course of the alpine period. After the salt bath, the mountain cheese is treated with red smear and matures for between three and twelve months. At three months of maturation, it is mild and aromatic; the older it becomes, the spicier its flavor develops.
During the summer, our Koasa Mand'l cheese and bacon from the alpine pigs are available directly at the Foischingalm, and year-round in our 24-hour refrigerator at the farm (Einwallhof, Einwall 1, 6382 Kirchdorf).