This is ACTIVE cheesemaking: 80 cows graze the alpine meadows from mid-June through August at Alpe Schlappold, Fellhorn Nature Reserve (Germany's highest and southernmost alpine pasture). They produce 90,000 liters of milk in 100 days. That milk becomes 9 tons of cheese, yogurt, butter, and curd cheese - all made on-site according to an "ancient recipe." The Schlappolder Bergkäse is Allgäu PDO-protected: only specific areas can make it using traditional methods. Park at Fellhornbahn valley station, ride cable car to Schlappoldsee stop, then 30-minute walk uphill. You can walk the grounds for FREE and see the operation from outside. The alpine pasture is at 1,700m elevation, surrounded by Fellhorn peaks, accessible only by cable car + hike. Follow signs uphill to Alpe Schlappold (30 min, moderate). Walk around the exterior - you'll see the grazing cows, the dairy building, the mountain setting. Read the information signs explaining the cheesemaking process. If visiting outside tour hours, you can still BUY cheese at the shop (open daily during summer season).
🔄 BACKUP: If Alpe Schlappold is inaccessible (winter closure, weather), visit Bavaria's OLDEST dairy instead: Alpine Dairy Gunzesried (founded 1892, 30km from Oberstdorf). 12 local farmers, same traditional methods, same Stadler legacy.