Alpine cheese

The alpine cheese that first travels on the CabriO cableway

Sustainable, hand-picked ingredients from Switzerland and the Alps form the basis of the regional culinary culture on Stans’ local mountain. Like an example? Voilà: Flavorful specialties ripen in the cellar of Simon Zumbühl’s Huismatt alpine dairy, just 2,500 meters as the crow flies from the Stanserhorn. Every week, Simon delivers a whole wheel of his unmistakable Huismatt alpine cheese to the kitchen of the Stanserhorn. This takes place from Huismatt, 1,240 m above sea level, via Kälti and then by CabriO aerial cableway – to the Stanserhorn revolving restaurant, 1,900 m above sea level. The lovingly arranged alpine cheese platter includes both homemade fruit bread and Stanserhorn sausage. It goes without saying that it is as delicious as it is local – from the Stans butcher’s shop Stutzer & Flühler. The culinary essence of the Alps has now finally conquered the Stanserhorn. It’s nice to know what’s on your plate.