The museum of Olomouc tvaruzky, opened in 1994 and situated in the premises where the production originally began, significantly contributed to promotion of this unique product. Its location inside a plant limited its development, however. Consequently, a decision was arrived at to build a new museum, whose construction began in 2013.

The New Museum of Olomouc tvaruzky, ceremonially opened on June 26th 2014, presents a historical overview of this product since its very beginnings up to the present day in its modern expositions. All exhibits are provided with commentaries in Czech. Besides, using QR technology, basic information can be obtained also in German and English. Visitors from abroad have materials printed in English and German at their disposal.
Part of the whole area is also a small yard which, along with the space at the entrance, provides complementary events throughout the year, such as expositions, concert and social events.

Visitors enter former stables, where they begin their Big Story about the history of Olomouc tvaruzky and the house of Wessels. It starts with first mentions of production of Olomouc cheese and related photographs. Then it follows the line of production from processing of curds, through moulding and dipping, to packing, including a functional box churning machine.

What also makes the Big Story unique is the demonstration of the period when manual production transformed into machine production, started by Alois Wessels’s son-in-law, Karel Pivny. The lives of each individual show the beginnings of Olomouc tvaruzky over the period before the First World War, when the Wessels house became the largest producers of Olomouc cheese.