Workshop at the Vulkanhof goat cheese factory in Gillenfeld

The Vulkanhof goat cheese dairy is located in Gillenfeld, on the beautiful Pulvermaar and right in the heart of the unspoiled landscape of the Vulkaneifel region. Our family business was named one of the best cheese factories in Germany (“Der Feinschmecker”) and is appreciated by cheese lovers for high-quality and fine goat cheese products.

Have you always wanted to know and try out how to make liquid milk more delicious

Is cream cheese, aromatic soft cheese and spicy sliced cheese?

This knowledge of the traditional 2000-year-old art of artisanal cheese making is taught to you in the cheese school.

From lab, whey and cultures. It starts with milk, i.e. in our case the fresh, preheated Vulkanhof goat milk, to which the so-called “cheese production culture” has already been added.

“Culture” is the name given to the special bacteria that acidify milk at the beginning of processing. They are the basis for delicious cheese.

Filled into small cheese kettles with rechaud for a team of 1-2 people each, the correct temperature must be determined with a thermostat so that the so-called lab can be added.

This is an enzyme that causes milk to coagulate and the ingredients of the milk become cheese.

For this to work, stir carefully and then stop the milk.

During the break, a guided tour of the farm is included, during which you will get to know our goats in person and receive further information about our farm.

Returning, the cheese knife is used, with which the now thickened mass is cut into even cubes. After careful stirring, scoop out the curd and let it drain.

By the way, you have taken an informative “journey” into the world of natural milk and artisanal cheese.