Cheese Production
At the beginning there is milk, at the end a wheel. This is how our cheese is made.
1
Collecting the milk
Cheese making starts with the milk from our farmers. Nicho collects the fresh raw milk from the farms himself, using a milk tanker he built on his own.
2
Cheese making in the copper vat
In the copper vat we add rennet to the raw milk. The liquid milk turns into a solid mass, and whey and curd begin to separate. We then cut the curd into even pieces. Their size determines how firm or creamy the cheese will be later. This step takes a particularly delicate touch.
3
Moulding and pressing
The curd goes into moulds, letting the whey drain off. Fat and curdled protein remain. In our cheese press „Dicke Berta“ the small pieces of curd finally join into even wheels.
4
Into the brine bath
After pressing, the wheels spend several hours in the brine bath. This stop prepares them for maturing before they move into our cheese cellar.
5
Caring for the wheels
In the maturing cellar the wheels are turned and cared for regularly. How long a cheese stays there depends on the variety. Our mountain cheeses mature between six and 24 months. So long after the cheese making itself, work goes into every single wheel.
Would you like to get to know the cheese dairy?
Tours are possible by prior request. On the tours page you can find out which details we need for your request.
And which cheese does it become?
You can find the varieties and their differences on our cheese page.