Mountain pastures in the Gailtal valley - sunny places of indulgence between harsh summits
The summits of the Gailtal Alps, the Carnic main ridge and the Karawanken range afford truly spectactular, long-distance views. Spectacular rock formations seem to line up in endless rows, with lush green meadows and high valleys dotted in between. Those spots are the pastures of the Gailtal valley. True natural beauties and cultural gems, where dairy workers see it as their calling to keep old traditions alive. The pastures are popular day trip destinations for families and perfect starting points for unforgettable hiking or climbing tours. Some of the Gailtal pastures are hidden away and may only be reached on foot, while others may be accessed by car on well-maintained roads. All of them are unique and merit a visit.
The Gailtal region and its pastures
The Gailtal stretches from East Tyrol all the way to Carinthia. The Gail river winds its way through the characteristically wide-bottomed valley and flows into the Drau river near Villach. The valley also has numerous mountain lakes, such as Lake Presseger See, one of the warmest bathing lakes in Carinthia and a wonderful destination for nature enthusiasts, with its wide reed zone and crystal-clear water. Perfect for cooling down after a hike! Further up on the pastures, hikers will pass picturesque creeks, cascading waterfalls and romantic lakes. Lake Wolayersee and Lake Zollnersee are particularly beautiful.
Pastures with stunning views across beautiful lakes
Lake Wolayersee is a geological peculiarity as it is not fed by a spring, but consists of rain and meltwater which, surprisingly, does not seep away into the rock. Lake Zollnersee, another natural gem, is also not far away and its shore is dotted with alpine roses in the summer. The lake is surrounded by mysterious moors, wetlands and gentle hills. Hiking paths and trails lead to both lakes from the pastures located in the vicinity. The area itself has been a Unesco Global Geopark since 2015, in recognition of the fact that it contains the greatest abundance of fossils in the Alps.
History set in stone
Almost 500 million years of geological history have literally turned to stone in the Gailtal valley, back when the limestone massifs and coral reefs were still submerged in the primal ocean. Fossilised shells, snails and corals bear witness to this. For this reason, the Gailtal and its pastures are among the 100 most important geological regions worldwide. No other place in Europe reflects the development of the Palaeozoic in such a vivid manner. Volcanic eruptions, climates, organisms: the stones have preserved all sorts of precious data and tell fascinating stories to anyone prepared to take a closer look. The Geotrail and the visitor centre provide a wealth of information on this chapter of the earth's history.
A sea of blossoms in the mountains
But there are many more natural miracles to be discovered in the area around the pastures. The forests emanate an indescribable sense of peace, marmots scamper across the rocks and birds chirp in the branches. The mountain pastures are lush with a multi-coloured mix of blooming mountain herbs, and botanists from all over the world congregate here when the wulfenia flower is in bloom. This flower is a rare Ice Age relic and grows only on the Nassfeld. The mild, sunny climate on the southern side of the Alps is as attractive to humans as it is to animals and plants and is definitely one of the reasons why this region was settled so early. The Illyrians used the Plöcken Pass as a mule track, and the name of the Carnic Alps goes back to Celtic names. The pastures, too, have been cultivated for centuries. All these factors contributed towards the wonderful cultural landscape that developed at the heart of the Gailtal Alps, the Carnic main ridge and the Karawanken mountain range, with splendid and far-reaching panoramic views across the mountain peaks.
A paradise for mountaineers and hikers
To really enjoy the beauty of the Gail Alps with all the senses, it is recommended to explore the region on foot. From easy family walks to difficult hiking tours, the possibilities are endless: choose between 1,000 kilometres of signposted hiking trails, among them pilgrimage trails and long-distance trails.
The Gailtaler Höhenweg trail covers all ten peaks of the Gailtal Alps. The Karnischer Höhenweg is even more challenging and among the most beautiful long-distance hiking trails in Europe. Hikers cover 150 kilometres in eight to eleven stages, comprising high Alpine territory as well as spacious pastures. Rustic mountain huts offer food, drink and shelter along the way.
Exploring the pastures of the Carnic Alps will make you transcend boundaries, even in the most literal sense: the national border between Italy and Austria runs right through the region, leaving hikers free to hop from hut to hut in two countries. This hasn't always been the case: during WW1, these mountains were theatres of war, and trenches, emplacements, monuments and museums bear witness to this bloody chapter of history, which also saw many dairy farming enterprises on the pastures destroyed.
Pastures steeped in tradition
The delicious produce of the Gailtal pastures was already a topic of conversation back in the 14th century, in particular the savoury Almkäse cheese caused a stir. In summer, the pastures were bustling with activity - which ended abruptly in two world wars. However, the dairy workers refused to let their craft die and joined forces after WWII. Over the years, a community formed that cherished the old traditions. Their efforts culminated in the European Union awarding the "Protected Designation of Origin" label to Gailtaler Almkäse cheese. Today, Gailtaler Almkäse cheese is produced once more on the Gailtal pastures, according to century-old recipes and detailed cheesemaking instructions.
Gailtaler Almkäse cheese
In the Gailtal valley, gold is white and comes directly from the pastures. 13 mountain pastures are the official producers of Gailtaler Almkäse cheese (Protected Designation of Origin). To make the cheese, the dairy farmers take their dairy cows up lofty heights in the summer months. In the evenings, the fresh milked is chilled and the natural ripening process of the milk sets in overnight. The next morning, the ripened milk is mixed with the fresh milk and heated in a copper kettle before natural rennet is added. Slowly, the milk begins to clot and is cut into small pieces using the cheese harp. This step is referred to as the "breaking of the curd" ("Käsebruch") and is a laborious, entirely manual process.
Once the cheese has ripened enough, it is lifted out of the kettle using a cheese cloth and pressed into the cheese mould. After 24 hours, the cheese is removed from the mould and placed in a saline bath for three days. A natural rind forms during this period. The cheese wheel, which now weighs from half a kilo to 25 kilograms, is then left to mature in the hut for several weeks. Cheesemaking requires a great deal of love, experience and patience - and all these "ingredients" make the Gailtaler Almkäse a truly special delicacy.
The flavour of the pasture
Gailtaler Almkäse cheese is not the only tasty treat that is made on the mountain pastures: from fresh butter to savoury spreads made from curds, there is plenty to choose from to liven up your snack time. "Almschotten" is another cheese that is typical of the region, a crumbly cheese similar to quark that is made from buttermilk or whey without pressing. All these delicacies are waiting to be sampled by hungry hikers in the pasture dairies and inns. The large show dairy on Tressdorfer Alm pasture shows exactly how the dairy products on the pastures are made. Many smaller pasture dairies are also happy for visitors to take a peek at their cheesemaking facilities, as long as you let them know in advance. The pastures are located right in the world's first Slow Food Travel Destination. Visitors can get up close to life on the pasture during guided hikes, day package tours or visits to the dairy production sites. Produce from Gailtal pastures are often sold directly on site or in the neighbouring inns and restaurants.
Vibrant culture
The first cutting of the Almkäse cheese is usually celebrated with a festival on the pastures. Ancient traditions such as these are very important to the local population, who continue to set great store by hospitality and conviviality. Some of the local traditions, such as the "Kufenstechen" in the valley or the magnificent traditional costumes of the Gailtal were recognised by Unesco as "intangible cultural heritage". They reflect the ancient farming traditions of the Gailtal valley and the close link between the population and its natural environment. No matter what the occasion, any celebration must include the Gailtaler Speck and Gailtaler Almkäse (both Protected Designation of Origin). A pleasure that literally melts on your tongue, whether enjoyed on the terrace outside the hut or on a bench along your hiking trail of choice - and always served with fantastic views of the pasture!
Wolayersee hut
Zollnersee hut
Rudnig Alm
Kleinkordin Alm
Achornacher Alm
Dellacher Alm
Egger Alm
Gajacher Alm
Garnitzen Alm
Grossfrondellalm
Köhlrösl hut
Öden hut
Poludniger Alm
Rattendorfer Alm
Reisacher Joch Alm
Straniger Alm
Tressdorfer Alm
Tröpolacher Alm
Untere Valentinalm
Watschinger Alm
Waidegger Alm
Untere Bischof Alm
