Silage-Free Fresh Milk

In the summer the cows enjoy the fresh grass – in winter they are feed with hay and cereal bread.

Silage is strictly frowned upon and will not be fed. Because the ferments, of course, would affect the quality and taste of the milk.

These days only 2 percent of dairy farmers in Europe still produce silage-free. The Bregenzerwald is the largest,
coherent silage-free EU region

The 10 Steps of Turning Silage-Free Hay Milk into Cheese

1. The milk is heated according to the type of cheese. 10%

2. At the desired temperature, lactic acid cultures are added. 20%

3. After about 30 minutes, rennet diluted with water is added. 30%

4. After 30 minutes, it is checked, how the milk has thickened. 40%

5. Cutting of the thickened milk into the so-called cheese curd. 50%

7. In special presses the cheese gets its compact form. 70%

8. After pressing, the cheese enters the salt bath, which is used to form the rind. 80%

9. Storage of the cheese in the maturing cellar. 90%

10. Caring until the end of the maturing process. This can take three weeks, but also up to 24 months. 100%