Georg Spindler’s mobile cheese dairy was awarded the LUI (Agricultural Award for Business Innovation) in November 2004. Around 9,000 litres of milk are transported from various farms to the cellar in Göschweiler every month where the cheese is matured. Hard cheese matures in five weeks, whilst the tangy mountain cheese takes around three months. Tours with cheese tasting sessions are available on request. Learn how cheese is made in this unique production facility and taste the tangy mountain and hard cheese varieties that have been matured in the cellar.