It all started in 1887. Because good cheese takes a while. Why don't you take a little time and find out here how we make ours? After all, quality and good flavour are no coincidence.
The unspoilt nature of our Alpine foothills, the rain, plenty of sunshine and the morning dew ensure green, lush grass and the best wheat and maize for our cows. And because it grows particularly well here and, above all, tastes good, our farmers' cows are especially looking forward to the good feed.
The home-grown green fodder from our own fields not only tastes particularly good to our farmers' cows, but also ensures the above-average quality of the raw milk. In addition to calcium and vitamins, it contains minerals, proteins and important fats. Above all, however, it tastes incomparably good.
We have long-standing relationships with our farmers as equals. They are partners instead of just suppliers, in some cases for generations. They look after their cows and maintain contact with us, and they all come from the local region. This is another reason why the milk from their cows is always delivered fresh.
The pasteurized and skimmed milk is brought to its fat content with cream. Fat is an important flavor carrier and therefore contributes to its exceptionally good aroma, just like the lactic acid bacteria that are added. Now the so-called rennet is added for curdling. Rennet is a mixture of protein-splitting enzymes that coagulates milk. This is why many types of cheese contain this substance. Once the curd has the right firmness, it is cut into pieces with a cheese harp. The finer the curd, the more whey is deposited and the harder the cheese becomes.
As soon as the curd has reached the right consistency, it is filled into molds and pressed, depending on the variety. The whey pressed out during this process is also known as "cheese milk". We distinguish here between sweet whey and sour whey. The cheese is now bathed in salt brine. The salt bath removes more whey from the cheese. This promotes the formation of its typical rind. And this protects the cheese from drying out, gives it flavor and makes it more durable. It also keeps harmful bacteria away.
The finished cheese is now on the shelf or on your table. Or maybe you have it with you on a picnic. After all, it is a wonderful food alongside yoghurt and the perfect addition to breakfast, lunch or dinner. Whether on bread, with coffee, as a dessert with a glass of red wine or outdoors in nature, we wish you "An Guadn".
