Handcrafted production of Allgäu cheese specialties with its own cheese dairy, cheese counter and hut restaurant

Käserei Vogler

Simon-Göser-Straße 11, 88410 Bad Wurzach, DeutschlandNew on Amplifa

4th generationCheese production as a family business

ca. 20Cheese varieties depending on the season

120Seats in the Sennerstüble

2–3 working daysShipping in the online shop

About Käserei Vogler

The Käserei Vogler cheese dairy in Bad Wurzach in the Allgäu region produces regional cheese specialties by hand from fresh milk from the surrounding area. Depending on the season, the range comprises around 20 different cheese varieties, including soft cheese, semi-hard cheese and hard cheese such as Sennkäse, Bauernkäse, Moorkäse, chili cheese, raclette cheese or garden herb cheese – made from 100% regional milk, partly raw milk. The cheese is ripened in its own natural ripening cellar. Cheese production is already being run in the fourth generation. The site includes a cheese counter with retail sales, the Sennerstüble as a hut restaurant with up to 120 seats, a free cheese dairy museum, cheese dairy guided tours and an online shop with delivery within Germany. The dairy also positions itself as a excursion destination with a children's playground, sun terrace, e-bike charging station and bus parking.

Site: Bad Wurzach
Processes: Handcrafted cheese production (approx. 20 varieties depending on the season), Cheese dairy guided tours, Cheese dairy museum (free of charge, incl. Spätzle traveling exhibition), Hut restaurant (Sennerstüble), Online shop with delivery in 2-3 working days, E-bike charging station, Bus parking
Materials: 100% regional Allgäu milk, Raw milk
Industries: Food/Dairy, Gastronomy/Excursion gastronomy, Tourism

01
Receiving fresh milk from the surrounding area
02
Daily cheese production by hand
03
Ripening and care in the natural ripening cellar
04
Sales at the cheese counter and in the online shop (shipping fresh from the
05
Gastronomy, guided tours and museum at the site

Production and raw materials

Kuhmilch

100% regional Allgäu milk

Basic raw material of daily cheese production, partly processed as raw milk.

Rohmilch

Raw milk

Used, for example, for Sennkäse.

Sites

Bad Wurzach

Cheese dairy with cheese counter, Sennerstüble (restaurant), cheese dairy museum and natural ripening cellar

Materials: Cow's milk, raw milk

Natural ripening cellar
Cheese counter
Sennerstüble with up to 120 seats
E-bike charging station

Product areas

**Moorkäse**Semi-hard cheese · Handcrafted cheese production

**Cheese dairy guided tour**Visitor offering · Tourism

Inside the production

Industries

Food/DairyGastronomy/Excursion gastronomyTourism

Additional services

Handcrafted cheese production (approx. 20 varieties depending on the season)Cheese dairy guided toursCheese dairy museum (free of charge, incl. Spätzle traveling exhibition)Hut restaurant (Sennerstüble)Online shop with delivery in 2-3 working daysE-bike charging stationBus parking

History

Cheese production already in the fourth generation (founding year not specified)
2013
Spätzle museum opened by Heidi Huber as the first of its kind worldwide
Traveling exhibition of the Spätzle museum shown from December 6 in the cheese dairy museum of Käserei Vogler