The converting and production of cheese is extensive and not always easy: Besides high diligence, it needs an accurate scheduled process at constant room temperature.
All of our cheeses are mould-made and age, depending on their sort, with a natural rind which results from daily care in a salt bath. All of our products are free from additives, preservatives, and colourants.
Our entire selection of goat cheese is made exclusively from raw milk.
On our farm, everything results from manual work. Concerning the production of cheese, time and patience have highest priority – since being a natural product, our cheese depends on external influences as season or the goats’ condition.
In our cheese dairy, the particular steps of converting are:
1. acidification
2. gelation by rennet
3. curdling
4. ladling into forms
5. turning of the cheese forms after 15, 30, 60, 120, and 240 minutes in order to spread the whey
regularly
6. salt bath
7. ripening
Thus, a unique, pure Slow Food product is generated. Check it out!