The alp lies at 1700 to 2200 metres above sea level on the north side above Niederrickenbach, below the Brisen. The alpine season lasts from mid-June to mid-September. During this time, 19 cows, 60 head of cattle, some fattening calves and chickens are looked after on an area of 90 hectares. Over 20,000 litres of milk are processed into cheese every year.
The specialities are:
- Alpkäse
- Bratkäse
- Mutschli (natural and flavoured with pepper, chilli, herbs, caraway and garlic)
The cheese is sold directly on the alp, at the alp cheese market in Beckenried and also privately.
