- 600 cairy cattle
- 440 young cattle
- 300 ha land
- 12.000 kilo cheese per week
- International supplier
The cows are milked |
The milk gets pumped into the cheese reservoirs in the cheese making facility |
Amongst other things starter culture and rennet is added to the milk, so the milk gets thick. After curdling/stirring etc. for two hours there is curd and whey. |
Next the curd is pumped into the draining reservoir |
The curd and whey are separated from each other |
The curd is pressed into one big chunk |
Next the chunks get cut and are placed in moulds |
The cheese will be pressed now for over 5 hours and will be turned over halfway through |
The cheeses have to remain in the brine bath for several days in order to create flavor and crust. |
In the storage room the cheeses get plasticized several times on both sides to prevent them from drying out and for the solidity |
After plasticizing the cheeses have to ripe. |
