Hike to the Stubenalm: Panoramic view of the Wilder Kaiser & culinary delights at the alpine cheese dairy

Looking for an uncomplicated hike in the Kaiserwinkl region with maximum views? Then the Stubenalm is the perfect destination! This charming alpine pasture not only entices with homemade cheese and a sunny terrace but, above all, offers one thing: one of the most beautiful views of the Wilder Kaiser mountains.

To participate in the guided hikes, you must register in advance at the information office in Kössen or Walchsee (by 5 PM the day before). In 2025, the cost per participant was €8.00. If you have the Kaiserwinkl Card, you only pay €4.00 per person. The exact dates are available from the information office or online.

Regardless of which hike you choose, the tours always start at 8:30 AM and last between 4 and 7 hours. Be sure to wear appropriate footwear – the path sometimes goes over rough and smooth terrain. Weather-appropriate clothing, drinks, and provisions are just as important. For our hike to the Stubenalm, we also needed sunscreen – luckily, the weather cooperated and gave us a fantastic day.

Meeting Point for the Hike to Stubenalm

For the hike to the Stubenalm, the meeting point was at 8:30 AM in front of the tourist board’s information office in Kössen. The description said: carpools will be formed. This meant that the hike doesn’t start there; we have to drive to a different starting point. A total of 12 fellow hikers were waiting at the meeting point; only we were without a car. So, it was no problem finding a spot in a car.

Together, we drove to the town of Schwendt in Kaiserwinkl. Following the main road, we continued towards Griesenau/St. Johann in Tirol. About 200 meters before the Gasthaus Hohenkendl (Kohlentalstraße 23, 6385 Schwendt), coming from Schwendt, an inconspicuous meadow path branches off to the left just before a small bridge. Directly at this turn-off, there is a small, unpaved hiking car park where we could park the vehicles. This is the starting point of the hike.

The Signposted Route

The hiking route is signposted with the number 72 and can easily be hiked on your own.

Detailed Route Description:

• Start at the hiking car park: Begin your hike on the wide meadow path (trail sign No. 72) that leads you away from the car park. The path is initially relatively flat and leisurely.
• Turn-off at Putzenhof: Follow the path until you reach a fork at the Putzenhof. Keep left here and continue to follow the signs towards Stubenalm/Putzenalm.
• Across the Putzenalm: The path now leads you over the expansive and picturesque alpine pasture of the Putzenalm. Enjoy the beautiful views of the surrounding mountains.
• Service road to Stubenalm: Finally, the hiking trail merges into a wider service road (forest road). Turn onto this and follow it up the last few switchbacks.
• Arrival at Stubenalm: After a total of about 1.5 hours, you will reach the Stubenalm at an altitude of 1,031 meters. Here you can fortify yourself with a hearty snack featuring cheese made on-site and enjoy the wonderful view of the Wilder Kaiser.

Hike to Stubenalm: Our Route

Our hiking guide had a different route in mind, which was perhaps a bit more demanding but also much more varied. The route of the ascent, including an additional detour with a fantastic view, can be seen very well on the map. If you want to hike it, you can find it on Komoot.

What can be said about this route? Clearly, it was always uphill! The gradients varied quite a bit but were always manageable.

he surface of the hiking trail was very diverse. We followed trodden paths (were they really hiking trails?) that ran across meadows, between trees, and over rough and smooth terrain. Other sections followed well-maintained paths where I occasionally spotted a hiking sign.

After a good 1.5 hours, we reached the Stubenalm. Part of the group decided to rest here. We followed the guide further uphill to a viewpoint. From up there, we had a fantastic view of the Wilder Kaiser massif. A shot of schnapps crowned the successful ascent.

I would have loved to spend more time in this place. Preferably with a picnic, just gazing at the mountain world. What beautiful places there are to discover when traveling. Unfortunately, our stay was limited in time – our fellow hikers were waiting at the Stubenalm.

For the way back, our guide again chose a surprising path. It went along a trodden path on a meadow. Always zigzagging downhill until we stood at the gate in front of the Stubenalm.

Stubenalm with Cheesery

The Stubenalm is a popular, serviced alpine pasture with its own cheesery. It is located at an altitude of 1,031 meters and offers a picturesque view of the rock faces of the Wilder Kaiser. The alm is generally open from mid-May to early/mid-October, from Wednesday to Sunday from 9 AM to 5 PM. Monday and Tuesday are rest days. In case of very bad weather, the opening hours may change at short notice. A quick call in advance (+43 664 1000624 or +43 5373 42380) is recommended.

Before we reached the small alpine inn, we were greeted by the animal residents: pigs and cows.

The alm consists of several buildings. While we were waiting for a small snack, I set off to discover the cheesery. This is where hay milk cheese is made.

Hay Milk Cheese: Tradition, Purity, and Full Flavor

Hay milk cheese is often described as “cheese in its purest form,” as only hay milk, rennet, lactic acid cultures, and salt are needed for its production.

The crucial difference lies in the feeding of the dairy cows, sheep, or goats. In summer, hay milk animals exclusively receive fresh grasses, flowers, and herbs from species-rich meadows and pastures. The biodiversity of the hay milk meadows is the key to the special aroma. The cows eat a variety of different grasses and herbs, whose diverse flavors pass directly into the milk. This gives the hay milk cheese a fuller, more nuanced, and often spicier taste, which can vary depending on the region and season.

In winter, their feed consists of sun-dried hay and some grain meal.

Feeding silage (fermented fodder) is strictly forbidden. By avoiding silage, hay milk is significantly purer and contains fewer undesirable germs. This makes it the ideal raw material for cheese making, especially for long-matured hard cheeses like Bergkäse or Emmentaler.

The high quality of the raw milk allows cheesemakers to do without preservatives and other additives.

Traditional hay farming is more than just a production method; it is a sustainable system that promotes biodiversity and preserves the cultural landscape, especially in the Alpine region.

To protect this original form of milk production, “Hay Milk” has been awarded the “TSG” (Traditional Speciality Guaranteed) seal of quality by the EU. This seal guarantees compliance with strict rules – from the feed and GMO-free production to the management of the meadows. Hay farming has even been recognized by UNESCO as an intangible cultural heritage.

Of course, you can also buy the cheese produced at the Stubenalm. But don’t forget – you have to carry it down the mountain. If that hadn’t been the case, my purchase would certainly have been larger, because the cheese tasted fantastic!

Return Journey

After an extensive break, we finally headed back to the hiking car park. For this, we chose the easiest way: always along the access and forestry road to the alm. The exact route is shown on our map.

The path is very easy to walk, but also a bit “boring.” The surface is always the same, there is little visual variety – but it is faster and, above all, easier. If we had hiked the ascent route back as well, it would certainly have been very strenuous and, in some places, very difficult. This way, we were back at the hiking car park quite quickly and could start our journey back after about 5.5 hours.

Did we like it?

Oh yes! Everything was perfect. We had a nice hiking guide, nice fellow hikers, great weather, and a fantastically beautiful day.

The tour was varied, challenging in some places (but manageable), and offered a view of the mountain world of the Kaiserwinkl that we will certainly not forget.

The hike to the Stubenalm took place as part of a research trip.