Farm Schlosshof - Ebbs

Specialties from Schlosshof and Stubenalm

Hubert Pfister and his Family’s Delicacies

Hubert Pfister and his family create regional delicacies at Schlosshof in Ebbs and at Stubenalm high above Schwendt. Their product range extends from savory alpine cheese to fine liqueurs, from bacon to well-stocked gift baskets.

A Cheese that Tastes of Alpine Summer

Perched high above Schwendt, on a plateau beneath the Schnappen, lies the Stubenalm. Here, surrounded by nature and with views of the rugged Wilder Kaiser, Hubert Pfister and his family spend the summer. With passion, the farmer runs the mountain pasture with a tavern and a cheese dairy, selling his self-produced specialties. Taught by his father, Hubert Pfister has perfected his technique over the years, producing flavorful alpine cheese – from Emmentaler to Tilsiter, enhanced with herbs or in pure form. His cheese is just one reason why the alpine pasture is a popular destination for locals and guests from neighboring regions: visitors can even watch Hubert Pfister making cheese. "People often don't know how cheese is made today and are very interested," the farmer says about his visitors.

Nature Gives Energy

From mid-May to the end of September, Pfister, his family, dairy cows, and calves stay at the alpine pasture. He enjoys being on the alp but also looks forward to returning to the valley in autumn. The winter is spent at Schlosshof, a beautifully situated traditional farm in Ebbs, which he took over from his father around 20 years ago. He manages about 100 cattle, including 40 dairy cows, and runs his own breeding program. Winter is a busy time as the cows give birth to their calves.

The Special Nature of Alpine Cheese

Even in winter, Hubert Pfister can't stop making cheese at the farm to ensure the shelves aren't empty in summer. He notices a difference between alpine and farm cheese. The alpine cheese is more irregular, has a more intense color, and you can taste the summer: "Milk is a living product you have to engage with," he explains. In summer, his cows eat fresh grass with alpine herbs and are exposed to the weather, which affects the final product, the cheese. "You always learn something new," Pfister says.

Homemade Schnaps, Bacon, and Liqueurs from Schlosshof

This applies not only to the golden alpine cheese but also to eggnog, which is busily produced at the farm during the pre-Christmas season. Hubert Pfister's wife Melanie has made and sold more than 100 liters each year. In the first week of January, Hubert Pfister begins distilling schnaps at the farm, a craft he learned from his father and improves each year. His 90-year-old neighbor, an expert in the art of distilling, is also a mentor. The fruits for the fine spirits grow on the pear trees of the castle avenue. Additionally available is the homemade elderberry liqueur.

The Best from the Farm and Alpine Pasture as a Gift Idea

Hubert Pfister sells his regional products – schnaps, cheese, homemade bacon, and popular gift baskets filled with farm and alpine specialties – year-round at Schlosshof or Stubenalm. Encouraging people to shop locally is important to him: this supports regional value creation and traditional, handed-down craftsmanship because real people and their jobs stand behind locally made products. "Online shopping is convenient, but it doesn't strengthen our homeland," says Hubert Pfister, noticing a trend towards local shopping: "If the quality is right, people like to go to the producer around the corner."