Beneath the Kalkwand there is a milk shop. Where the pipelines are fed by the cows.

Cottage chees is produced at the Jausenstation Stoankasern, according to an old recipe. The milk runs through pipelines from the milking station to the cheese dairy without stopover.

The cheese epicure can watch from the end of june till beginning of september, how milk is made into butter and cheese. After that, you can finally start your tour through the romantic Almhochtal, with its  rushing brooks and waterfalls, up to the Junsgrube.

Not only the geologic structure of the rocks is unique, but also the dicolouration through the high mineral
content. To the Junsjoch (2484 m) you will need about  2 1/2 hours. There's a short stop where you can view the glacier, on which you can spot skiers on a clear day.

Beyond the Junsjochs one can walk on the central alpine road down to the Lizumer Hütte (2019 m) and so into the military area of the Wattener Lizum (please note the indicators). To the Torjoch (2386 m) it's about 350 metres difference in altitude to climb, from there you will go downhill again, to the Torseen (2258 m), in which a huge bull with sparkling eyes is said to live.

Hikers, seeking for pleasure, choose the descend from the Torseen across the Nasse Tuxalm (1843 m) and the Pfister forrest trail across the Gemais to Lanersbach.

Our tip: The hiking taxi is a convenient means of getting to the Bergkäserei Stoankasern (1984 m).