Kempten
Eschach 105, 87474 Buchenberg, Deutschland
Hoimat Genusskäserei Eschach | Tasting Evening & Cheese Dairy
The Hoimat Genusskäserei Eschach is located in Eschach, a district of Buchenberg near Kempten in the Allgäu. Nestled between mountain meadows, forest edges, and wide views, a unique blend of artisanal organic soft cheese dairy, show dairy, farm shop, café, and small tasting room has emerged. The team relies on raw milk from the region, transparent production behind glass, and short supply chains. Guests can look directly into the production area through windows, where fresh cheese, yogurt, curd, and especially characterful soft cheeses are made from organic hay milk. In addition to the shop with selected Allgäu products, a café invites visitors to linger with cakes, snacks, and cool drinks; in summer, a terrace with a view of the greenery complements the experience. For those who want to dive deeper, guided tours of the cheese dairy or one of the popular tasting evenings – Cheese & Wine and Cheese & Beer – can be booked, where the interplay of flavors becomes tangible. The premises are located in a carefully converted former dairy barn that is over 270 years old; the cheese dairy carries the organic seal DE-ÖKO-006 and is organized as a GmbH & Co. KG. This connects the Hoimat's historical Allgäu heritage with contemporary culinary arts – an authentic place for connoisseurs, families, and groups.
Tasting Evening at Hoimat: Cheese & Wine and Cheese & Beer
The term tasting evening at the Hoimat Genusskäserei Eschach stands for a format that excites both cheese lovers and the curious alike. The focus is on five cheese courses – from mild fresh cheese to more mature, aromatic varieties – each paired with a suitable drink. During the Cheese & Wine evening, carefully selected wines are served; during the Cheese & Beer evening, characterful beers from the Allgäu are in focus, including specialties from the family-run brewery Schäffler in Missen-Wilhams. Both variants are designed as a guided journey through flavors: At the beginning, hosts provide insights into the craft and philosophy of the raw milk soft cheese dairy, explaining how seasons, feed, and microflora shape the milk and why artisanal steps, patience, and maturation are so important. Subsequently, the interplay of texture, temperature, salt, acidity, and aroma unfolds anew with each combination. Accompaniments such as bread, mineral water, fruit spreads, or pickled fruits help to neutralize the palate or emphasize nuances. The evenings last about four hours. Until the end of October, the Cheese & Wine tasting evening usually begins at 19:00 and ends around 23:00; from November, it typically starts at 18:30 and ends around 22:30. The Cheese & Beer evening is usually conducted from 18:30 to about 22:30. The price is 60 euros per person, and non-alcoholic alternatives are available. The number of places is limited, and reservations can be made via email (info@hoimat.bio) or by phone (0174 8014864). What makes this evening special is not only the quality of the products but the palpable regional connection: milk from organic farmers nearby, beers and wines that sensory tell the story of the Allgäu landscape, and people who present their Hoimat with open warmth. This format is also suitable for small company celebrations, club teams, or groups of friends – whenever shared enjoyment is the priority.
Show Dairy and Tours: Thursdays at 16:00 during Bavarian Holidays
Those who want to know how the finest raw milk soft cheese is made from fresh organic hay milk can visit the show dairy and book a tour. During the Bavarian holidays, a public tour takes place on Thursdays at 16:00 (except on holidays). It lasts about an hour and includes a small tasting. Adults pay 10 euros, and children up to 10 years are free. Additionally, individual tours for groups can be arranged upon request – an offer particularly suitable for family celebrations, club outings, culinary clubs, or small tourist groups. The tour usually begins in the viewing area, which allows visitors to follow the key steps of cheese production: from the gentle heating of the raw milk in the vat to the inoculation with cultures and the adjustment of the right lactic acid, the setting with rennet, and the cutting of the curd to the separation of the whey. Afterward, it’s about shaping, turning, salting, and maturing the cheeses. Because the Hoimat consciously avoids standardization, the season remains present in the aroma: mountain herbs of summer taste different from hay aromas of winter. The team explains these differences vividly, tangibly, and understandably, including tips on storage, cutting, and pairing with bread, wine, or beer. The tasting at the end makes the learned knowledge tangible. Guests not only take away knowledge but also a sense of what distinguishes artisanal cheese from industrial products: The milk comes from cows grazing on nearby meadows; the supply chains are short; maturation, care, and rind culture receive attention. Anyone with questions about lactose, raw milk, rind, or suitable accompaniments receives competent answers – well-founded, practical, and without jargon. And for those who wish to stay after the tour, there are many opportunities in the shop or café to discover or take home favorite varieties.
Shop & Café in Eschach Buchenberg: Regional Selection, Self-Service, and Terrace
The shop of the Hoimat Genusskäserei Eschach serves as both a farm shop and a meeting point. The counters display the in-house soft cheese varieties alongside other selected organic cheese specialties from the area. Additionally, there is a carefully curated selection of regional wines, beers, spirits, jams, mustards, and other delicacies that pair well with cheese. The café operates on a self-service basis: guests choose a seat, order in the shop, and then enjoy in a calm, unobstructed atmosphere. Every day, a special selection of cakes is available, including homemade cheesecake and seasonal cakes, which are baked with curd and yogurt from the Hoimat; a bakery partner from Kempten contributes fine baked goods. For hearty moments, freshly prepared snacks with Hoimat cheeses and regional sausages are offered; ham, Landjäger, and pepperoni come from a partner farm nearby. Outside, the terrace offers a view of meadows and the gentle hills of the Allgäu on mild days; dogs are welcome here, while they are not allowed in the shop and show area for hygiene reasons. The current opening hours are organized so that excursions, cycling, or hiking tours can be easily combined with a visit: Monday 13:00–17:00, Thursday and Friday 13:00–17:00, Saturday and Sunday 10:00–17:00; Tuesday and Wednesday are rest days. Depending on the season and holidays, deviations may occur, so a quick look at the current notices is advisable. For those looking for a souvenir, in addition to cheese, there are suitable accompaniments such as chutneys and fruit spreads, tasting packages to try, or gift vouchers – ideal for introducing others to the world of artisanal soft cheese. For families, the uncomplicated character is pleasant: short waiting times, friendly team, space to breathe. For connoisseurs, it’s the details: the precision in cheese care, the honest aromas, the artisanal touch.
History, Craft, and Organic Hay Milk from the Region
The cheese dairy tells a story rooted in the region. The current operation has emerged in a barn over 270 years old, which once served milk cows, a threshing floor, and a slurry pit. Instead of building anew, the historic building was carefully renovated and repurposed: Where milking once took place, the soft cheese dairy now stands; the former pony stable has become the shop, and the old slurry pit serves as the cheese cellar. This sensitive conversion was supported as part of rural development and completed in 2022. The Hoimat is dedicated to reviving the Allgäu soft cheese tradition – a tradition that has long received too little attention in the shadow of the well-known mountain and hard cheeses. The milk comes from an organic farmer nearby; cows graze on mountain meadows, and hay milk shapes the raw material. In the production process, cultures and fermentation are given time to achieve the desired pH profile; rennet is used, the curd is cut, the whey is separated, and the cheeses are carefully cared for. It’s not about mass production, but about character: seasonal fluctuations are expressly desired, and standardization is avoided. The result is soft cheese varieties that make the seasons tasteable. Transparency is also part of the philosophy: Visitors can watch the work steps through large windows. Legally, the operation is registered as Hoimat Genusskäserei Eschach GmbH & Co. KG; the organic certification carries the designation DE-ÖKO-006. The cheese dairy has repeatedly filled the place with life – for example, during the two-day autumn market with exhibitors from the region, clubs, and a children’s program or at concert formats combined with Allgäu tapas and drinks. All this shows that the Hoimat is more than just a production facility: It has become a social place that connects local supply, culture, and craftsmanship and strengthens the community. Those interested in building culture will find in the project an example of how historic buildings can be used in a contemporary way without losing their character.
Opening Hours, Contact & Booking: How to Plan Your Visit
A visit to the Hoimat can be well planned, as the key points are clearly defined. The regular shop and café hours are currently: Monday 13:00–17:00, Tuesday and Wednesday closed, Thursday 13:00–17:00, Friday 13:00–17:00, Saturday 10:00–17:00, Sunday 10:00–17:00; closed on Tuesdays and Wednesdays. For tours: Thursdays at 16:00 during Bavarian holidays (except on holidays), duration about 1 hour, cost 10 euros per adult, children up to 10 years free. The tasting evenings are offered as Cheese & Wine or Cheese & Beer, last about four hours, cost 60 euros per person, and start depending on the season at 19:00 (until the end of October) or at 18:30 (from November). For reservations and inquiries, it’s best to use info@hoimat.bio or call 0174 8014864; confirmation will come promptly. The address for directions is: Eschach 105, 87474 Buchenberg. Those traveling from Kempten can reach Eschach by car in a short time via well-developed country roads; the connection via the A7 (Kempten exit) or the B12 also facilitates access. Public transport connections exist between Kempten and Eschach with bus lines and call-a-taxi (AST), especially towards the well-known recreational area of Eschach. On-site, as in all mountain villages: drive attentively, pay attention to signage, and park considerately. For groups, early coordination is recommended so that tours or tasting evenings can be planned definitively. Those coming with dogs can use the terrace; dogs are not allowed in the shop and show area for hygiene reasons. For people with mobility impairments, a short phone inquiry about the conditions in the historic building is worthwhile. Tip: Plan a little extra time in nice weather – the terrace invites you to linger, and the farm shop has fine accompaniments for a picnic at home.
Photos and Impressions from the Genusskäserei Eschach
If you want to get a picture of the Hoimat in advance, you can find current insights on the website and in the social media channels: Photos show the lovingly converted barn, the bright counter with the soft cheese specialties, views into the production area through large windows, and the terrace overlooking the meadows. Image series from events – such as the autumn market, tasting evenings, or concerts – convey the atmosphere between copper kettles, wood, and glass. Regional tourism portals also publish impressions and refer to tours on Thursdays at 16:00 during Bavarian holidays. Particularly popular are snapshots from cheese care: the turning of the cheeses, the rind formation, brushing, and aging in the cellar, which was once a slurry pit and now serves as a climatically stable cheese cellar. Photos from the café show self-service stations, cakes, and snacks; wine and beer bottles hint at the culinary combinations that are the focus of the tasting evenings. Those photographing on-site should be considerate of other guests and observe the team’s guidelines in the production area for hygiene reasons. For media inquiries or collaborations, a short message to the official email address is recommended to clarify image rights and motifs. Authenticity in the photos is especially achieved when they reflect the seasons: the lush green spring, summer evenings on the terrace, the golden autumn around the autumn market, and the quiet winter, in which the aromas of hay milk are particularly intense. This creates a visual diary that is not staged but tells – of people, craftsmanship, and a region that can be tasted.
Sources:
- Hoimat – Cheese Dairy, Tour & Craft – Official Website
- Hoimat – Tasting Evening Cheese & Wine – Official Website
- Hoimat – Tasting Evening Cheese & Beer – Official Website
- Hoimat – Our Story – Official Website
- Hoimat – Shop & Café – Official Website
- Hoimat – Imprint (DE-ÖKO-006, Company Information)
- Bavarian State Ministry – Genusskäserei Eschach (Project, Funding, 2025)
- Office for Rural Development Swabia – The Hoimat Cheese Dairy in Eschach
- Allgäu Lake District – Hoimat Genusskäserei Eschach (Tours & Info)
- Hoimat – Cheese & Beer Hike – Official Website
- Hoimat – Concert Format – Official Website
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Hoimat Genusskäserei Eschach | Tasting Evening & Cheese Dairy
The Hoimat Genusskäserei Eschach is located in Eschach, a district of Buchenberg near Kempten in the Allgäu. Nestled between mountain meadows, forest edges, and wide views, a unique blend of artisanal organic soft cheese dairy, show dairy, farm shop, café, and small tasting room has emerged. The team relies on raw milk from the region, transparent production behind glass, and short supply chains. Guests can look directly into the production area through windows, where fresh cheese, yogurt, curd, and especially characterful soft cheeses are made from organic hay milk. In addition to the shop with selected Allgäu products, a café invites visitors to linger with cakes, snacks, and cool drinks; in summer, a terrace with a view of the greenery complements the experience. For those who want to dive deeper, guided tours of the cheese dairy or one of the popular tasting evenings – Cheese & Wine and Cheese & Beer – can be booked, where the interplay of flavors becomes tangible. The premises are located in a carefully converted former dairy barn that is over 270 years old; the cheese dairy carries the organic seal DE-ÖKO-006 and is organized as a GmbH & Co. KG. This connects the Hoimat's historical Allgäu heritage with contemporary culinary arts – an authentic place for connoisseurs, families, and groups.
Tasting Evening at Hoimat: Cheese & Wine and Cheese & Beer
The term tasting evening at the Hoimat Genusskäserei Eschach stands for a format that excites both cheese lovers and the curious alike. The focus is on five cheese courses – from mild fresh cheese to more mature, aromatic varieties – each paired with a suitable drink. During the Cheese & Wine evening, carefully selected wines are served; during the Cheese & Beer evening, characterful beers from the Allgäu are in focus, including specialties from the family-run brewery Schäffler in Missen-Wilhams. Both variants are designed as a guided journey through flavors: At the beginning, hosts provide insights into the craft and philosophy of the raw milk soft cheese dairy, explaining how seasons, feed, and microflora shape the milk and why artisanal steps, patience, and maturation are so important. Subsequently, the interplay of texture, temperature, salt, acidity, and aroma unfolds anew with each combination. Accompaniments such as bread, mineral water, fruit spreads, or pickled fruits help to neutralize the palate or emphasize nuances. The evenings last about four hours. Until the end of October, the Cheese & Wine tasting evening usually begins at 19:00 and ends around 23:00; from November, it typically starts at 18:30 and ends around 22:30. The Cheese & Beer evening is usually conducted from 18:30 to about 22:30. The price is 60 euros per person, and non-alcoholic alternatives are available. The number of places is limited, and reservations can be made via email (info@hoimat.bio) or by phone (0174 8014864). What makes this evening special is not only the quality of the products but the palpable regional connection: milk from organic farmers nearby, beers and wines that sensory tell the story of the Allgäu landscape, and people who present their Hoimat with open warmth. This format is also suitable for small company celebrations, club teams, or groups of friends – whenever shared enjoyment is the priority.
Show Dairy and Tours: Thursdays at 16:00 during Bavarian Holidays
Those who want to know how the finest raw milk soft cheese is made from fresh organic hay milk can visit the show dairy and book a tour. During the Bavarian holidays, a public tour takes place on Thursdays at 16:00 (except on holidays). It lasts about an hour and includes a small tasting. Adults pay 10 euros, and children up to 10 years are free. Additionally, individual tours for groups can be arranged upon request – an offer particularly suitable for family celebrations, club outings, culinary clubs, or small tourist groups. The tour usually begins in the viewing area, which allows visitors to follow the key steps of cheese production: from the gentle heating of the raw milk in the vat to the inoculation with cultures and the adjustment of the right lactic acid, the setting with rennet, and the cutting of the curd to the separation of the whey. Afterward, it’s about shaping, turning, salting, and maturing the cheeses. Because the Hoimat consciously avoids standardization, the season remains present in the aroma: mountain herbs of summer taste different from hay aromas of winter. The team explains these differences vividly, tangibly, and understandably, including tips on storage, cutting, and pairing with bread, wine, or beer. The tasting at the end makes the learned knowledge tangible. Guests not only take away knowledge but also a sense of what distinguishes artisanal cheese from industrial products: The milk comes from cows grazing on nearby meadows; the supply chains are short; maturation, care, and rind culture receive attention. Anyone with questions about lactose, raw milk, rind, or suitable accompaniments receives competent answers – well-founded, practical, and without jargon. And for those who wish to stay after the tour, there are many opportunities in the shop or café to discover or take home favorite varieties.
Shop & Café in Eschach Buchenberg: Regional Selection, Self-Service, and Terrace
The shop of the Hoimat Genusskäserei Eschach serves as both a farm shop and a meeting point. The counters display the in-house soft cheese varieties alongside other selected organic cheese specialties from the area. Additionally, there is a carefully curated selection of regional wines, beers, spirits, jams, mustards, and other delicacies that pair well with cheese. The café operates on a self-service basis: guests choose a seat, order in the shop, and then enjoy in a calm, unobstructed atmosphere. Every day, a special selection of cakes is available, including homemade cheesecake and seasonal cakes, which are baked with curd and yogurt from the Hoimat; a bakery partner from Kempten contributes fine baked goods. For hearty moments, freshly prepared snacks with Hoimat cheeses and regional sausages are offered; ham, Landjäger, and pepperoni come from a partner farm nearby. Outside, the terrace offers a view of meadows and the gentle hills of the Allgäu on mild days; dogs are welcome here, while they are not allowed in the shop and show area for hygiene reasons. The current opening hours are organized so that excursions, cycling, or hiking tours can be easily combined with a visit: Monday 13:00–17:00, Thursday and Friday 13:00–17:00, Saturday and Sunday 10:00–17:00; Tuesday and Wednesday are rest days. Depending on the season and holidays, deviations may occur, so a quick look at the current notices is advisable. For those looking for a souvenir, in addition to cheese, there are suitable accompaniments such as chutneys and fruit spreads, tasting packages to try, or gift vouchers – ideal for introducing others to the world of artisanal soft cheese. For families, the uncomplicated character is pleasant: short waiting times, friendly team, space to breathe. For connoisseurs, it’s the details: the precision in cheese care, the honest aromas, the artisanal touch.
History, Craft, and Organic Hay Milk from the Region
The cheese dairy tells a story rooted in the region. The current operation has emerged in a barn over 270 years old, which once served milk cows, a threshing floor, and a slurry pit. Instead of building anew, the historic building was carefully renovated and repurposed: Where milking once took place, the soft cheese dairy now stands; the former pony stable has become the shop, and the old slurry pit serves as the cheese cellar. This sensitive conversion was supported as part of rural development and completed in 2022. The Hoimat is dedicated to reviving the Allgäu soft cheese tradition – a tradition that has long received too little attention in the shadow of the well-known mountain and hard cheeses. The milk comes from an organic farmer nearby; cows graze on mountain meadows, and hay milk shapes the raw material. In the production process, cultures and fermentation are given time to achieve the desired pH profile; rennet is used, the curd is cut, the whey is separated, and the cheeses are carefully cared for. It’s not about mass production, but about character: seasonal fluctuations are expressly desired, and standardization is avoided. The result is soft cheese varieties that make the seasons tasteable. Transparency is also part of the philosophy: Visitors can watch the work steps through large windows. Legally, the operation is registered as Hoimat Genusskäserei Eschach GmbH & Co. KG; the organic certification carries the designation DE-ÖKO-006. The cheese dairy has repeatedly filled the place with life – for example, during the two-day autumn market with exhibitors from the region, clubs, and a children’s program or at concert formats combined with Allgäu tapas and drinks. All this shows that the Hoimat is more than just a production facility: It has become a social place that connects local supply, culture, and craftsmanship and strengthens the community. Those interested in building culture will find in the project an example of how historic buildings can be used in a contemporary way without losing their character.
Opening Hours, Contact & Booking: How to Plan Your Visit
A visit to the Hoimat can be well planned, as the key points are clearly defined. The regular shop and café hours are currently: Monday 13:00–17:00, Tuesday and Wednesday closed, Thursday 13:00–17:00, Friday 13:00–17:00, Saturday 10:00–17:00, Sunday 10:00–17:00; closed on Tuesdays and Wednesdays. For tours: Thursdays at 16:00 during Bavarian holidays (except on holidays), duration about 1 hour, cost 10 euros per adult, children up to 10 years free. The tasting evenings are offered as Cheese & Wine or Cheese & Beer, last about four hours, cost 60 euros per person, and start depending on the season at 19:00 (until the end of October) or at 18:30 (from November). For reservations and inquiries, it’s best to use info@hoimat.bio or call 0174 8014864; confirmation will come promptly. The address for directions is: Eschach 105, 87474 Buchenberg. Those traveling from Kempten can reach Eschach by car in a short time via well-developed country roads; the connection via the A7 (Kempten exit) or the B12 also facilitates access. Public transport connections exist between Kempten and Eschach with bus lines and call-a-taxi (AST), especially towards the well-known recreational area of Eschach. On-site, as in all mountain villages: drive attentively, pay attention to signage, and park considerately. For groups, early coordination is recommended so that tours or tasting evenings can be planned definitively. Those coming with dogs can use the terrace; dogs are not allowed in the shop and show area for hygiene reasons. For people with mobility impairments, a short phone inquiry about the conditions in the historic building is worthwhile. Tip: Plan a little extra time in nice weather – the terrace invites you to linger, and the farm shop has fine accompaniments for a picnic at home.
Photos and Impressions from the Genusskäserei Eschach
If you want to get a picture of the Hoimat in advance, you can find current insights on the website and in the social media channels: Photos show the lovingly converted barn, the bright counter with the soft cheese specialties, views into the production area through large windows, and the terrace overlooking the meadows. Image series from events – such as the autumn market, tasting evenings, or concerts – convey the atmosphere between copper kettles, wood, and glass. Regional tourism portals also publish impressions and refer to tours on Thursdays at 16:00 during Bavarian holidays. Particularly popular are snapshots from cheese care: the turning of the cheeses, the rind formation, brushing, and aging in the cellar, which was once a slurry pit and now serves as a climatically stable cheese cellar. Photos from the café show self-service stations, cakes, and snacks; wine and beer bottles hint at the culinary combinations that are the focus of the tasting evenings. Those photographing on-site should be considerate of other guests and observe the team’s guidelines in the production area for hygiene reasons. For media inquiries or collaborations, a short message to the official email address is recommended to clarify image rights and motifs. Authenticity in the photos is especially achieved when they reflect the seasons: the lush green spring, summer evenings on the terrace, the golden autumn around the autumn market, and the quiet winter, in which the aromas of hay milk are particularly intense. This creates a visual diary that is not staged but tells – of people, craftsmanship, and a region that can be tasted.
Sources:
- Hoimat – Cheese Dairy, Tour & Craft – Official Website
- Hoimat – Tasting Evening Cheese & Wine – Official Website
- Hoimat – Tasting Evening Cheese & Beer – Official Website
- Hoimat – Our Story – Official Website
- Hoimat – Shop & Café – Official Website
- Hoimat – Imprint (DE-ÖKO-006, Company Information)
- Bavarian State Ministry – Genusskäserei Eschach (Project, Funding, 2025)
- Office for Rural Development Swabia – The Hoimat Cheese Dairy in Eschach
- Allgäu Lake District – Hoimat Genusskäserei Eschach (Tours & Info)
- Hoimat – Cheese & Beer Hike – Official Website
- Hoimat – Concert Format – Official Website
Hoimat Genusskäserei Eschach | Tasting Evening & Cheese Dairy
The Hoimat Genusskäserei Eschach is located in Eschach, a district of Buchenberg near Kempten in the Allgäu. Nestled between mountain meadows, forest edges, and wide views, a unique blend of artisanal organic soft cheese dairy, show dairy, farm shop, café, and small tasting room has emerged. The team relies on raw milk from the region, transparent production behind glass, and short supply chains. Guests can look directly into the production area through windows, where fresh cheese, yogurt, curd, and especially characterful soft cheeses are made from organic hay milk. In addition to the shop with selected Allgäu products, a café invites visitors to linger with cakes, snacks, and cool drinks; in summer, a terrace with a view of the greenery complements the experience. For those who want to dive deeper, guided tours of the cheese dairy or one of the popular tasting evenings – Cheese & Wine and Cheese & Beer – can be booked, where the interplay of flavors becomes tangible. The premises are located in a carefully converted former dairy barn that is over 270 years old; the cheese dairy carries the organic seal DE-ÖKO-006 and is organized as a GmbH & Co. KG. This connects the Hoimat's historical Allgäu heritage with contemporary culinary arts – an authentic place for connoisseurs, families, and groups.
Tasting Evening at Hoimat: Cheese & Wine and Cheese & Beer
The term tasting evening at the Hoimat Genusskäserei Eschach stands for a format that excites both cheese lovers and the curious alike. The focus is on five cheese courses – from mild fresh cheese to more mature, aromatic varieties – each paired with a suitable drink. During the Cheese & Wine evening, carefully selected wines are served; during the Cheese & Beer evening, characterful beers from the Allgäu are in focus, including specialties from the family-run brewery Schäffler in Missen-Wilhams. Both variants are designed as a guided journey through flavors: At the beginning, hosts provide insights into the craft and philosophy of the raw milk soft cheese dairy, explaining how seasons, feed, and microflora shape the milk and why artisanal steps, patience, and maturation are so important. Subsequently, the interplay of texture, temperature, salt, acidity, and aroma unfolds anew with each combination. Accompaniments such as bread, mineral water, fruit spreads, or pickled fruits help to neutralize the palate or emphasize nuances. The evenings last about four hours. Until the end of October, the Cheese & Wine tasting evening usually begins at 19:00 and ends around 23:00; from November, it typically starts at 18:30 and ends around 22:30. The Cheese & Beer evening is usually conducted from 18:30 to about 22:30. The price is 60 euros per person, and non-alcoholic alternatives are available. The number of places is limited, and reservations can be made via email (info@hoimat.bio) or by phone (0174 8014864). What makes this evening special is not only the quality of the products but the palpable regional connection: milk from organic farmers nearby, beers and wines that sensory tell the story of the Allgäu landscape, and people who present their Hoimat with open warmth. This format is also suitable for small company celebrations, club teams, or groups of friends – whenever shared enjoyment is the priority.
Show Dairy and Tours: Thursdays at 16:00 during Bavarian Holidays
Those who want to know how the finest raw milk soft cheese is made from fresh organic hay milk can visit the show dairy and book a tour. During the Bavarian holidays, a public tour takes place on Thursdays at 16:00 (except on holidays). It lasts about an hour and includes a small tasting. Adults pay 10 euros, and children up to 10 years are free. Additionally, individual tours for groups can be arranged upon request – an offer particularly suitable for family celebrations, club outings, culinary clubs, or small tourist groups. The tour usually begins in the viewing area, which allows visitors to follow the key steps of cheese production: from the gentle heating of the raw milk in the vat to the inoculation with cultures and the adjustment of the right lactic acid, the setting with rennet, and the cutting of the curd to the separation of the whey. Afterward, it’s about shaping, turning, salting, and maturing the cheeses. Because the Hoimat consciously avoids standardization, the season remains present in the aroma: mountain herbs of summer taste different from hay aromas of winter. The team explains these differences vividly, tangibly, and understandably, including tips on storage, cutting, and pairing with bread, wine, or beer. The tasting at the end makes the learned knowledge tangible. Guests not only take away knowledge but also a sense of what distinguishes artisanal cheese from industrial products: The milk comes from cows grazing on nearby meadows; the supply chains are short; maturation, care, and rind culture receive attention. Anyone with questions about lactose, raw milk, rind, or suitable accompaniments receives competent answers – well-founded, practical, and without jargon. And for those who wish to stay after the tour, there are many opportunities in the shop or café to discover or take home favorite varieties.
Shop & Café in Eschach Buchenberg: Regional Selection, Self-Service, and Terrace
The shop of the Hoimat Genusskäserei Eschach serves as both a farm shop and a meeting point. The counters display the in-house soft cheese varieties alongside other selected organic cheese specialties from the area. Additionally, there is a carefully curated selection of regional wines, beers, spirits, jams, mustards, and other delicacies that pair well with cheese. The café operates on a self-service basis: guests choose a seat, order in the shop, and then enjoy in a calm, unobstructed atmosphere. Every day, a special selection of cakes is available, including homemade cheesecake and seasonal cakes, which are baked with curd and yogurt from the Hoimat; a bakery partner from Kempten contributes fine baked goods. For hearty moments, freshly prepared snacks with Hoimat cheeses and regional sausages are offered; ham, Landjäger, and pepperoni come from a partner farm nearby. Outside, the terrace offers a view of meadows and the gentle hills of the Allgäu on mild days; dogs are welcome here, while they are not allowed in the shop and show area for hygiene reasons. The current opening hours are organized so that excursions, cycling, or hiking tours can be easily combined with a visit: Monday 13:00–17:00, Thursday and Friday 13:00–17:00, Saturday and Sunday 10:00–17:00; Tuesday and Wednesday are rest days. Depending on the season and holidays, deviations may occur, so a quick look at the current notices is advisable. For those looking for a souvenir, in addition to cheese, there are suitable accompaniments such as chutneys and fruit spreads, tasting packages to try, or gift vouchers – ideal for introducing others to the world of artisanal soft cheese. For families, the uncomplicated character is pleasant: short waiting times, friendly team, space to breathe. For connoisseurs, it’s the details: the precision in cheese care, the honest aromas, the artisanal touch.
History, Craft, and Organic Hay Milk from the Region
The cheese dairy tells a story rooted in the region. The current operation has emerged in a barn over 270 years old, which once served milk cows, a threshing floor, and a slurry pit. Instead of building anew, the historic building was carefully renovated and repurposed: Where milking once took place, the soft cheese dairy now stands; the former pony stable has become the shop, and the old slurry pit serves as the cheese cellar. This sensitive conversion was supported as part of rural development and completed in 2022. The Hoimat is dedicated to reviving the Allgäu soft cheese tradition – a tradition that has long received too little attention in the shadow of the well-known mountain and hard cheeses. The milk comes from an organic farmer nearby; cows graze on mountain meadows, and hay milk shapes the raw material. In the production process, cultures and fermentation are given time to achieve the desired pH profile; rennet is used, the curd is cut, the whey is separated, and the cheeses are carefully cared for. It’s not about mass production, but about character: seasonal fluctuations are expressly desired, and standardization is avoided. The result is soft cheese varieties that make the seasons tasteable. Transparency is also part of the philosophy: Visitors can watch the work steps through large windows. Legally, the operation is registered as Hoimat Genusskäserei Eschach GmbH & Co. KG; the organic certification carries the designation DE-ÖKO-006. The cheese dairy has repeatedly filled the place with life – for example, during the two-day autumn market with exhibitors from the region, clubs, and a children’s program or at concert formats combined with Allgäu tapas and drinks. All this shows that the Hoimat is more than just a production facility: It has become a social place that connects local supply, culture, and craftsmanship and strengthens the community. Those interested in building culture will find in the project an example of how historic buildings can be used in a contemporary way without losing their character.
Opening Hours, Contact & Booking: How to Plan Your Visit
A visit to the Hoimat can be well planned, as the key points are clearly defined. The regular shop and café hours are currently: Monday 13:00–17:00, Tuesday and Wednesday closed, Thursday 13:00–17:00, Friday 13:00–17:00, Saturday 10:00–17:00, Sunday 10:00–17:00; closed on Tuesdays and Wednesdays. For tours: Thursdays at 16:00 during Bavarian holidays (except on holidays), duration about 1 hour, cost 10 euros per adult, children up to 10 years free. The tasting evenings are offered as Cheese & Wine or Cheese & Beer, last about four hours, cost 60 euros per person, and start depending on the season at 19:00 (until the end of October) or at 18:30 (from November). For reservations and inquiries, it’s best to use info@hoimat.bio or call 0174 8014864; confirmation will come promptly. The address for directions is: Eschach 105, 87474 Buchenberg. Those traveling from Kempten can reach Eschach by car in a short time via well-developed country roads; the connection via the A7 (Kempten exit) or the B12 also facilitates access. Public transport connections exist between Kempten and Eschach with bus lines and call-a-taxi (AST), especially towards the well-known recreational area of Eschach. On-site, as in all mountain villages: drive attentively, pay attention to signage, and park considerately. For groups, early coordination is recommended so that tours or tasting evenings can be planned definitively. Those coming with dogs can use the terrace; dogs are not allowed in the shop and show area for hygiene reasons. For people with mobility impairments, a short phone inquiry about the conditions in the historic building is worthwhile. Tip: Plan a little extra time in nice weather – the terrace invites you to linger, and the farm shop has fine accompaniments for a picnic at home.
Photos and Impressions from the Genusskäserei Eschach
If you want to get a picture of the Hoimat in advance, you can find current insights on the website and in the social media channels: Photos show the lovingly converted barn, the bright counter with the soft cheese specialties, views into the production area through large windows, and the terrace overlooking the meadows. Image series from events – such as the autumn market, tasting evenings, or concerts – convey the atmosphere between copper kettles, wood, and glass. Regional tourism portals also publish impressions and refer to tours on Thursdays at 16:00 during Bavarian holidays. Particularly popular are snapshots from cheese care: the turning of the cheeses, the rind formation, brushing, and aging in the cellar, which was once a slurry pit and now serves as a climatically stable cheese cellar. Photos from the café show self-service stations, cakes, and snacks; wine and beer bottles hint at the culinary combinations that are the focus of the tasting evenings. Those photographing on-site should be considerate of other guests and observe the team’s guidelines in the production area for hygiene reasons. For media inquiries or collaborations, a short message to the official email address is recommended to clarify image rights and motifs. Authenticity in the photos is especially achieved when they reflect the seasons: the lush green spring, summer evenings on the terrace, the golden autumn around the autumn market, and the quiet winter, in which the aromas of hay milk are particularly intense. This creates a visual diary that is not staged but tells – of people, craftsmanship, and a region that can be tasted.
Sources:
- Hoimat – Cheese Dairy, Tour & Craft – Official Website
- Hoimat – Tasting Evening Cheese & Wine – Official Website
- Hoimat – Tasting Evening Cheese & Beer – Official Website
- Hoimat – Our Story – Official Website
- Hoimat – Shop & Café – Official Website
- Hoimat – Imprint (DE-ÖKO-006, Company Information)
- Bavarian State Ministry – Genusskäserei Eschach (Project, Funding, 2025)
- Office for Rural Development Swabia – The Hoimat Cheese Dairy in Eschach
- Allgäu Lake District – Hoimat Genusskäserei Eschach (Tours & Info)
- Hoimat – Cheese & Beer Hike – Official Website
- Hoimat – Concert Format – Official Website
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Reviews
susan Steinhauf
9. November 2025
You can really taste the love and hard work in the cheese here. Just the drive there is pure nature, simply wonderful how Buchenberg is situated. The cheese dairy is run by an incredibly friendly team. Everything is lovingly arranged, and the various types of cheese are well sorted in the display. Of course, there are other things to buy, including coffee and drinks. With such a selection, it’s something special to enjoy this in summer with outdoor seating and a view of the meadows, mountains, and the happily grazing cows. If you love cheese and cows like I do, you’re in the right place.
Christian Maul
17. August 2025
I experienced an impressive cheese and beer hike and was completely thrilled. The cheeses were outstanding, and the beers were very special. Absolutely recommendable, a very nice team.
Wolfgang Rebholz
19. December 2025
A wonderful cheese dairy. We met the team during a cheese and wine presentation at our wellness hotel and were thrilled by the natural products. On our way back, we visited the cheese dairy and made some purchases. Lisa Benz greeted us very kindly and showed us around the operation. Now that our cheese supply is used up, we will reorder and have it sent to us by post, which should be possible during the winter months.
T W
19. June 2025
Very nice cheese dairy with delicious snacks and cakes. The terrace is in the courtyard, so quiet and sheltered from the street. There’s even a small wading pool. The staff are very friendly and helpful. Prices are normal. A great tip if you’re in the area. You can also buy various garden herbs. In the shop itself, you can taste the cheese before you buy it, and there’s ice cream, schnapps, Landjäger, ... Best to stop by yourself, have something to eat, enjoy the lovely terrace, and before you leave, buy something delicious 😁. Homepage: https://hoimat.bio/Laden-Cafe/
Wilfried Jugl
7. August 2025
Yes, without reservations, friendly, competent service with a special flair, coffee and dairy products are very good, a bookable tour showcases the skills of the family business particularly well! Also suitable for events, especially.