Good food takes timeSlow Food

Delicious bread, toothsome wines, yummy cheeses: great flavours are not created at the press of a button. Time is the added ingredient needed to produce truly memorable tasty treats on holiday.

A family of donkeys is part of the workforce at the Eselsmühle (Donkey Mill). In its eight wood-burning bread ovens, the age-old interplay of dough, wood, heat and stones results in outstanding bio-dynamic bread. But the bakery is right up to date and easy to find. Head for the Mühlenstube tavern in Musberg, southwest of Stuttgart. And meet the donkeys!

www.eselsmuehle.com

The 230-year-old Rothaus Brewery delivers the Black Forest in a glass. In fact, Tannenzäpfle, their most famous brew, means pine cones! The flavours come from aromatic hops, malt and even spring water that are all local. Sticking to tradition, the brewery never uses accelerated ageing or forced fermentation. Rothaus is southeast of Freiburg.
www.rothaus.de

Norbert Fischer's Demeter farm lies between fields and meadows in the north-east of Baden-Württemberg. The art of cheese-making has been practiced here for 35 years. Once customers have tasted the fine dairy products, they come back. Contrary to what is often expected, sheep's milk does not taste like goat's milk. It is neutral, roughly comparable to cow's milk. But it is slightly softer, as it has a higher fat content. This makes sheep's milk particularly suitable for making ice cream.

schafkaese.com

The orchards of the Swabian Alb are among the largest orchard landscapes in Europe. They extend over 26,000 hectares. Jörg Geiger in Schlat near Göppingen cultivates particularly old varieties of fruit. He wants to make them better known and more popular again. His products are only produced regionally under the name of his manufactory. He does not use any external intermediaries. He sources his fruit from over 700 farms in the region. These include apple varieties such as 'Gewürzluiken' and 'Goldparmäne'. Pear varieties have charming names such as 'Stuttgarter Gaishirtle' or 'Champagner Bratbirne'. The cultivation of Swabian meadow fruit is committed to the sustainable and long-term preservation of landscapes. This also includes the protection of habitats and biodiversity in the region.

manufaktur-joerg-geiger.de

Regional, natural, delicious - these are the values and the core of the Dietz family. Their organic farm is located in the south of the Swabian Alb, between Albstadt and Sigmaringen. Goats are one of the oldest domestic animal breeds. People have been using their diverse products for over 10,000 years: They provide milk, cheese, meat and fur. In our latitudes, the “little man's cow” lost its importance after the Second World War. Today, the “train attendant's cow”, as the goat is commonly known, is experiencing a small renaissance. The family business is run with joy and conviction. The goats are their vocation. You can taste it. They have won the German Cheese Prize several times with their organic goat's cheese. The cheeses can be tasted beforehand in the farm store.

ziegenhuette.de