Käserei Vogler - Bad Wurzach

Was very informative free guided tour and great restaurant

In the deep Upper Swabian province...Gospoldshofen... there are still culinary discoveries to make. The hamlet of Gospoldshofen is located on, in or near the undefined transition from Oberschwaben to Wurzach, a few kilometres away. To date, large farms and scattered settlements shape the slightly wavy moraine landscape in the south of the Ländles. End of 19th The farmers of the region had to relocate to dairy farming because their grain and flat cultivation with railway construction was no longer competitive. In the modern times of the 21st The cows usually graze in their open treads.... Since then, milk has been produced for all kinds of dairy products and, since the late 1960s, mostly for large dairy farms that dictate cnebel-like prices for farmers and produce cheap products for the supermarket and discount markets for half Europe. Small cheeseries with local cheese specialities have become rough, the customer does not like them or does not know them or is desinteressed.... Cheap gum arabic cheese with quick ripening has been consistently taste-neutral for a few cents.... everywhere? Not so in Gospoldshofen! In the small cheese mill, which processes only 4000 liters of milk every day from seven farms from the immediate surroundings, you can still walk the other traditional way. Direct marketing is also the magic word and a comparatively large advertising drum attracts visitors and, in the best case, satisfied customers who are willing to grab a little deeper into the wallet even for cheese. The small cheese mill is now family owned in the third generation and you can feel it. A spicy mountain cheese and fine-savoury allgäu Emmentaler (the Swiss surely thrive until today the day when they forget to protect this name) belong to the basic repertoire also this cheese. Other raw milk cheeses are the creamy Wurzacher Moorkäse and the stronger beer cheese. My favourite is the white painter, a white, brownish cheese without bark, which first matures in salt liquor for three months. After a total of seven to eight months of maturation, he gets a fine grease and an extremely pungent to sharp taste, the non-cheese lover can escape... Other cheese variants with chili or meadow flowers are not so my thing... In the sales business, where you will be able to provide detailed advice and also sample, other local products, such as sprinkler apple juice, honey and eggs, are marketed by surely happy apples, bees and hens.... Cheese tours are offered on Thursdays at 2.30 or, of course, after booking for groups. Otherwise you can attract potential customers with the food offer in the cultivated Sennerstüble (of course with a focus on cheese dishes) and the small cheese museum with all kinds of historical equipment for cheese production. A good cheese offering, with all kinds of Briborium around it, tries to appeal to and attract the more Latvian customers... From November to April the sale and the Sennerstüble closes at 17.30 in the afternoon and not at 19.00. You can find out on the website... Greetings Schroeder