Spring House

The Spring House was used for storing and curing cheeses.

NPS Photo

Cool water from a mountain reservoir flowed through the spring house providing a perfect place for Mrs. Sandburg and her daughter Helga to store and cure cheeses made from goat's milk.

Listen to the audio for a description of the cheeses cured here from Mrs. Sandburg's granddaughter Paula Steichen.

"Then we had a little cheese house on the…if you continue on the Memminger path, where my grandmother and mother did make the most wonderful cheeses of all different sorts and flavored them with anise seeds and with all number of herbs. My mother actually wrote an article called “Making Goat Cheese” for the dairy goat journal I believe it was."