It smells like "Chasbrätel" and "Älplermagronen" on Winteregg. The alpine summer is over, and the cows have returned to the valley. It is time to harvest the fruits of summer. The alpine farmers have processed the milk from approximately 130 cows into delicious delicacies: hearty cheeses, smooth butter and delicious yoghurt. Then they distribute the alpine products among the cow owners and let the spectators taste the treats. Here a bite of cheese, there a spoonful of yoghurt, and again and again the seductive scent of "Chasbrätel". It is good that plenty of supplies are available; the dairymen produce approximately twelve tons of cheese each summer.