Moor and cheese - how do they go together? Quite simply: Moor cheese is made at the Vogler cheese dairy in Bad Wurzach in the Allgäu region. This unique specialty combines regional tradition with innovative ideas and can only be found in and around Bad Wurzach. But how did this extraordinary cheese come about and what makes it so special?

Tradition and innovation

The Vogler cheese dairy in Bad Wurzach looks back on a long history. It has been shaping cheese culture in the region since the 19th century. It was founded because the economic situation at the time forced people in the region to come up with new ideas. At that time, mainly soft cheese was produced.

In 1936, Michael Vogler took over the cheese dairy and switched production to hard cheese, in particular the well-known Allgäu Emmental. Jörg Vogler has been running the family business since 1955 and has constantly expanded the product range. The cheese products are marketed both directly at the cheese dairy and via regional partners. Visitors can sample the specialties on site in the Sennerstüble.

Thanks to his son Jahn Vogler, the future of the family business is also secure. He has introduced the online store and will one day also take over the management of the cheese dairy.

How did moor cheese come about?

The moor cheese is truly unique and is produced exclusively at the Vogler cheese dairy. The idea arose from the desire to create something new and unique that captures the essence of the moorland region and represents it to the outside world. The name “Moor Cheese” is protected - no one else is allowed to use it except for the Vogler cheese dairy. This means that this specialty remains exclusive to the region around Bad Wurzach.

Production of bog cheese

The Vogler cheese dairy relies on traditional craftsmanship and natural ingredients. All products are made from high-quality Allgäu milk, cheese cultures, natural rennet and table salt. The finished cheeses weigh between 1 and 80 kilograms and mature for between two and ten months, depending on the variety. They are regularly cared for during this process.

But now to the bog cheese. What makes it different from a normal wheel of cheese? 

Moor cheese is basically no different to other cheeses in terms of production, but the moor as a natural resource has a major influence. The milk used comes from cows from the moorland region, so the cheese has the unmistakable flavor of the region. Between 500 and 600 kilograms are produced every two weeks.

In terms of taste, it also stands out from classic Allgäu Emmental: the moor cheese is characterized by a mild, natural note and a pleasant lightness. Thanks to a maturing process without flavor enhancers in its own wax layer and with a maturing temperature of 38 C°, it develops the authentic taste of the “original cheese”.

Popular among cheese fans

Moor cheese has already found many fans. Delicatessens and farmers' markets within a 50-kilometre radius of Bad Wurzach offer the specialty. The cheese dairy also attracts numerous visitors to Bad Wurzach, who can learn the secrets of cheese production on cheese tours and taste the cheese in the cozy hut restaurant.

Of course, the moor cheese can also be conveniently ordered via the Vogler cheese dairy's online store - this is how it finds its way to cheese lovers all over Baden-Württemberg.

You can read even more about moorland, peloids, health and nature in the “Relax!” magazine: https://www.yumpu.com/de/document/read/69092890/magazin-entspann-dich

References

https://www.yumpu.com/de/document/read/69092890/magazin-entspann-dich