Cheese-making course at the Schmalzmühle ★ 4.0
Hands-on cheese making in 5-litre pots at the Schmalzmühle in Röckingen, with a small tasting of the farm's cheese and a look into the creamery or the barn at the end.
NeighbourhoodSchöllkrippen, Kahlgrund
KindClass
WhenHeld on 26 and 29 August 2026, 14:00 to 17:00; further dates and group bookings on request.
Duration3 hours (14:00 to 17:00)
Price85 EUR per person, or 52 EUR when two share a cheese kettle
Franken wine and cheese
Obazda with Dry village and estate Silvaner
Our pickA dry, medium-bodied Silvaner with medium acidity is an easy partner for a paprika-seasoned spread at a Brotzeit: it has enough freshness for the butter and does not compete with the spice. German Wikipedia says Franconian cooks add wine to the spread itself.
Obazda with Dry Riesling (estate to premier-cru)
Our pickDry Riesling with high acidity and a light to medium body: the acidity cuts the butter and soft cheese of the spread, and the lean frame leaves the paprika in front.
Obazda with Dry Silvaner, Riesling and Weissburgunder blend
Our pickA dry three-grape white of Silvaner, Riesling and Weissburgunder from premier-cru sites, medium-bodied with medium acidity and a long finish; a rounder, more layered partner for the spread than a simple Silvaner.
Location
Address: Im Langenborn 8, 63825 Schöllkrippen, Franken
More cheese experiences in Franken
Cheese seminar (Käseseminar) at the Schmalzmühle ★ 4.0
At the Schmalzmühle in Röckingen each table gets a pot of milk to make cheese, then four courses of the farm's cheese with home-baked bread; guests take their own cheese home.
Cheese and wine seminar (Weinkönig trifft Käsekönig) at the Schmalzmühle ★ 3.8
Evening seminar at the Schmalzmühle in Röckingen: guests make cheese, then taste four cheese courses with eight wines, with guest winemaker Bernhard König of Randersacker.
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