Let's go to the Käsprob - a Cheese seminar at Schmalzmüller's place

The cheese seminar in the ancient Schmalzmühle mill is, of course, all about cheese.
‘Hochwasserpegel’ (literally high-water level - a hard cream-cheese) and ‘Bauernrebell’ (Peasant Rebel – a soft cheese in oil with various herbs) are the specialties of the house. Experience for yourself the art of cheese making and learn more about the trade. You have just got to try it once! The ‘Käsprob’n at Schmalzmüüler’s place can be enjoyed by groups of 15 to 55 people.
Plan for around two to two and a half hours altogether.

Info:
The König Family
Schmalzmühle
91717 Wassertrüdingen
Telefon/Fax 0 9832/7433

The Schmalzmüller:
At the foot of the Hesselberg (Hessel Hill) near Wassertrüdingen lies our Schmalzmühle (Lard Mill) on an island in the middle of the lazily flowing river Wörnitz. The lard miller Thomas, who was renowned as the leader of the Hesselberghaufen (Hessel Hill Bunch) in the Peasants’ War of 1525 lived there almost 500 years ago. We shall introduce you to the secrets of cheese-making in this historic mill. Before you start on your cheese snack, we place a pot full of milk on each table, which the participants are then shown how to make into cheese. You will then have to pace yourself at the cheese tasting as four different cheeses will be offered, accompanied by freshly baked farmhouse bread. It all starts with the Schmalzmüller ‘Gaumenkitzler’ (palate tickler), a hearty cheese spread, followed by a hard cheese. This is served in two stages of maturity so that you can judge for yourself the influence of the maturing time on the taste of the cheese. The fourth course, consisting of a soft cheese, will treat your palate once again. This is accompanied by mineral water, apple juice or the only wine from the Ansbach district, the ‘Tauberzeller Hasennestle’. When you have finished all four courses, and the cheeses are in their molds, the fifth course arrives: each person reaches for the cheese that he enjoyed the most.