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Sonnberghof Blog
Alpine Summer in the Salzburg Region

It’s Almost That Time Again – Our Pinzgau Girls Are Heading Up to the Alpine Pastures

Alpine Pastures – Where Nature, Tradition, and Farming Come Together

As early as the Middle Ages, the alpine pastures of the Alps were cultivated to provide enough grazing land for livestock during the summer months.
What once served mainly as a place for young cattle and fattening livestock later became the center of traditional dairy production.

On the so-called Sennalmen — the dairy pastures — butter and cheese were made by hand: fresh, local, and crafted with care.

Today, Alpine Pastures Are Much More Than Grazing Land. They shape the landscape of the Alps and help keep the meadows open and rich in biodiversity. Without grazing, many of these areas would slowly become overgrown. And did you know that about half of all ski slopes and ascent routes run across alpine pastures? These meadows are also an important habitat for countless plants and animals, making them an essential part of both nature and culture in the Alps.

Almsommer in den Kitzbühler Alpen

The “Almauftrieb” – A Living Alpine Tradition

Every year in early summer, the time comes: our cattle make their way up into the mountains. This year, 33 of our “Pinzgau girls” will spend the summer on the alpine pastures — surrounded by peace, fresh air, and lush green meadows. We follow an old farmer’s rule: never drive the herd up to the mountains on a Tuesday or Thursday!
Why? These days are known in local folklore as “dumpling days” (“Knödeltage”) — and according to tradition, it brings bad luck. The saying goes that animals brought to the mountain on those days might end up in the cooking pot sooner than expected! Of course, we take this superstition with a wink — but a little bit of folklore is simply part of the tradition.

Good to Know: How to Behave on the Alpine Pastures

To ensure that people and animals live together in harmony and that the alpine pastures remain a place of peace and relaxation for everyone, please follow these simple guidelines:

 

  • Do not feed, pet, or frighten grazing animals – always keep a safe distance.

  • Keep dogs on a short leash – and if danger arises, it’s safer to let them go.

  • Mother cows and dogs often don’t get along – avoid close encounters whenever possible.

  • Stay on marked trails and cross pastures calmly and without lingering.

  • Stay calm, give animals space, and never turn your back on them.

  • Leave gates and fences exactly as you found them.

  • Avoid loud noises or music – the magic of the mountains lies in their quiet.

  • Take your trash with you – there’s no garbage collection up here.

  • And most importantly: show respect for people, animals, and nature.

Ländliche Idylle im Sonnberghof - Mädchen füttert Kuh

A Touch of Tradition – The Best Muas Is Found on the Mountain

After a day in the fresh mountain air, traditional dishes taste twice as good — especially when they’re prepared the old-fashioned way, right up on the alpine pastures.

When asked for her recipe for a true Muas — a dish our hostess has known since childhood — she replied with a smile:

“I’m happy to share the recipe, but I’ll have to cook it again first so I can actually measure the ingredients. Usually, I just go by feel — a handful of this, a handful of that.”

 

Ingredients:

  • 500 g (about 4 cups) plain flour

  • Salt

  • About 375 ml (1½ cups) boiling water

  • 200 g (7 oz) butter

 

Preparation:
Salt the flour and pour over the boiling water (ideally in one go). Stir lightly — the dough should remain crumbly and fairly firm, not smooth.

Melt plenty of butter in a large pan and press the dough mixture into it. Once the bottom layer is nicely roasted, turn it over in sections and continue roasting while constantly breaking and stirring with a spatula (the “Muaser”) until the mixture becomes golden, crumbly, and cooked through.
 

Variations:

  • Blueberry Muas (Moosbömuas): Add a handful of blueberries briefly before serving so they warm gently.

  • Apple Muas (Äpfömuas): Mix in diced or thinly sliced apples and sauté lightly.

  • Lingonberry Muas (Granggnmuas): Warm lingonberries with a bit of sugar and spoon them over the finished Muas.

Sprinkle the finished Muas with sugar and serve it directly from the pan — rustic, hearty, and delicious.

Depending on the season, it can also be prepared savory, with chanterelles or fresh herbs.

Enjoy your meal – or as we say in Pinzgau: Moizeit!

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