The cheese dairy:
Georg Spindler's mobile cheese dairy was awarded the LUI (Agricultural Prize for Entrepreneurial Innovation) in November 2004. Around 9000 litres of milk are transported from various farms to the vaulted cellar in Göschweiler every month.
The cheese dairy in Löffingen/Göschweiler is a family business. Here, cow's milk from the Black Forest is processed into soft, semi-hard and hard cheeses. The production of the individual cheeses is based on traditional and artisanal labour.
Only raw milk is processed, which makes each product unique.
The semi-hard and hard cheeses are matured in the over 300-year-old vaulted cellar, where the cheese develops its flavour in a natural climate.