The Alpstein massif is not only a hiking area but above all an alpine region. On several alps, the milk of the animals (cows and goats) is processed directly into alpine cheese, butter, yoghurt and other delicious specialities. The resulting whey ("Schotte") is often fed to alpine pigs or used for whey baths. During the alpine season (June to the end of August), cheese is pressed daily in the morning and at the beginning of the alpine season even twice a day. Don't miss the chance to stop by an alpine cheese dairy on your mountain hike and enjoy the excellent local products. Please bear in mind that cheese production must be carried out hygienically and therefore, you must follow the alpine dairymen's instructions.