Alpine cheese dairy Stäfeli

At Stäfeli, Ruth and Stefan Arnold are kept busy seeing to 20 cows, 20 goats, 100 sheep and 20 pigs. After milking their animals each morning, Ruth and Stefan set to work making a wide range of different cheeses including Alpgeisskäse, a variety of cheese rarely found in Engelberg’s dairies. The couple process around 45,000 litres of milk each summer.

For many hikers, the Stäfeli, almost 1,400 metres above sea level, is the last stop before crossing the Surenen Pass. Others prefer to go no further and simply stroll to this peaceful spot at the end of the Engelberg valley to enjoy the close-up views of the mountains. The popular hiking trail from the Fürenalp to Engelberg also passes by the Stäfeli.

Spend the night on the alp

cheese specialties

Alpine cheese
Alpine raclette
Alpine mutschli (plain, herbs, chives)
Alpine cheese
Alpine butter

Direct sales at the dairy

Berggasthaus Stäffeli

The Stäfelialp mountain inn has a long tradition and originated in the sixties as an alpine inn. Since then, our guests have been served typical Swiss dishes and fine Älper-Kafi by the second generation of the Arnold family.