The three "Carnic Alpine villages" that you will visit today are "ancient". The Egger Alm has been farmed since 1865. In 1875, the agricultural hiking instructor Cosmas Schütz visited them and also recorded some grievances that did not go unnoticed:
"The Egger Alpe represents itself as a village of huts and stables (about 60), the latter often dilapidated, the former partly underpinned, for the sake of appropriate accommodation for spa guests, who enjoy the pure alpine air here. Of course there is no lack of inns, there should be five of them. A cross in the middle of the settlement marks the place of worship; all around it lies half a century old rubbish. The unused, mouldered dung heaps provide an insight into the careless cultivation from which this magnificent alp has to suffer.
Abuses that are history, and which you can no longer find today on the three extremely well-kept alpine pastures with their first-class buildings
There are records which show that cheese has been produced on the alpine pastures of the Gailtal since the 13th century. The tradition of cheese-making has been passed down from generation to generation in the individual families for 700 years. Through the careful use of the resources that nature provides us with, the alpine dairymen contribute to the preservation of the beautiful cultural landscape.
This is also the case on the Egger Alm, one of 13 member alpine pastures in this region that produce the "Gailtaler Almkäse PDO". according to a traditional, established method. The "PDO" stands for "Protected Origin" throughout Europe - you will certainly want to convince yourself of the palatability and honesty of this product after the eventful mountain tour to the Poludnig.