Oberländer Kasmus recipe by chef Paul

At dinner, the people come together, thats what you say in Tyrol. The classic Oberländer Kasmuas is a simple, but extremely tasty and nutritious dish from the traditional farmer's kitchen. It gives energy for the next day in the Kaunertal mountains. It tastes best at a table full of lovely people.

Recipe to read


  • 1 large, deep pan

  • 60 grams of clarified butter
  • 120 grams of coarse polenta semolina
  • 4 - 5 tablespoons of flour depending on the consistency
  • Cheese for example Emmental, mountain cheese or Tilsiter (also mixed)
  • 1 liter of milk
  • 300 ml water
  • Farm butter
  • salt
  • pepper
  • nutmeg


1. For a classic roux, called “Einbrenn” in Tyrolean, let the butter melt. Add the flour and stir in evenly until the mixture turns golden brown and smells slightly nutty. Do not switch the hotplate too hot so that the roux does not burn.

2. Add polenta semolina. Roast everything briefly, do not let it burn.

3. Pour the mixture onto the milk and stir until smooth with a whisk. Let simmer until the Kasmus thickens, stir again and again. Then season with a pinch of salt, pepper and nutmeg.

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+43 5475 316

Hotel Weisseespitze · Fam. Paul Hafele · Platz 30 · 6524 Kaunertal · Austria


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