Lechtal Nature Park Region
Culture & Nature
Hotels & Accommodations
Tourismusbüro Elbigenalp | Untergiblen 23, A-6652 Elbigenalp | Tel.: +43 5634 5315 | E-Mail: email@example.com
Experience the unspoilt and pristine side of the Lechtal.
True to the motto “experiencing nature with all the senses”, the Lech Cycle Path leads along an easy, yet varied route along the crystal-clear, glimmering Lech river, the last “wild” mountain river in the northern Alps.
The cycle path is lined by colourful flower and herb pastures that reach as far as your eyes can see.
With an altitude gain of approx. 300 metres between Steeg and Forchach, the route is easy to conquer and suitable for families. Along the route are “Naturparkwirte” guesthouses offering regional culinary delights. On your way back you can take the bus which is free of charge with your Lechtal Aktiv Card.
Starting in Steeg the route leads you to the Sojer cheese dairy. Directly opposite of the dairy is the first “Naturparkwirt”, the Hotel Post, which only recently received a toque.
At the bridge after Kaisers you turn into the Lechtal cycle path. You continue to Holzgau, in the village centre of which you see houses with beautiful paintings and the next “Naturparkwirt”, the Hotel Neue Post. In the Zur Geierwally restaurant in Elbigenalp you can expect exceptional delights.
Old, new and collected things give the restaurant a unique atmosphere. The host tells fascinating anecdotes of the history of the Lechtal and gives you worthwhile information. A brief detour into the side-valley municipality of Hinterhornbach is a possibility. Off the beaten tracks of mass tourism, the Gasthof Hochvogel awaits you. The cycle path then leads past Stanzach, past the famous “Lechzopf” (plait-shaped section of the Lech) to the suspension bridge in Forcharch.
The traditional Sojer cheese dairy (built in 1903, leased by the Sojer family since 1955) is located in Steeg in the Lechtal at an altitude of 1,123m and is embedded between the Lechtal and Allgäu Alps. 40 mountain farmers deliver silage-free milk to the dairy twice a day in autumn, winter and spring.
In the summer the dairy business gets daily approx. 5,000 litres of milk from eight pasture huts, which are located between an altitude of 1,600m to 2,500m. First class fresh milk is the result of a great variety of herbs and flowers on the pastures in the valley and on the mountains. The Sojer cheese dairy makes natural produce which is groomed by hand and in a traditional way. The cheese varieties include Lechtal mountain cheese, creamy Tilsiter cheese, Mozarella and the famous Sojer Winzling cheese.
A frequently asked question:
Why do some cheeses have holes?
On a free guided tour of the cheese dairy you learn all about cheese making and a lot more.
Bookings at 05633/5636 – More information on the Sojer cheese dairy is also available at www.kaesereisojer.at
Recipe provided by chef de cuisine and toque-awarded chef Andreas Falger from the Hotel Post in Steeg:
2 garlic cloves
3 tbsp. of risotto rice
1l of vegetable stock
125ml white wine
125ml Noilly Prat
500ml whipping cream
400g of mature, grated mountain cheese
Sauté shallots, garlic and risotto rice until golden yellow and deglaze with vegetable stock, white wine and Noilly Prat. Let reduce by a third. Add whipping cream and let reduce by another third. Add mountain cheese and season. Purée and pass through a sieve to your liking.
Happy cooking & enjoy the meal!