Käselaibe in einem Reifelager

GERMANY’S LARGEST NATURAL MATURATION STORAGE FACILITY

WE GIVE OUR CHEESE THE TIME IT NEEDS. WE USE TRADITIONAL RIPENING METHODS FOR OUR NATURALLY MATURED CHEESE VARIETIES – WHEEL BY WHEEL, BLOCK BY BLOCK ON SPRUCE WOOD BOARDS FOR AS LONG AS IT TAKES. OUR THREE NATURAL RIPENING FACILITIES HAVE THE CAPACITY FOR FOUR MILLION KILOGRAMS OF CHEESE, MATURING FOR ANYTHING FROM 28 DAYS TO OVER 12 MONTHS, DEPENDING ON THE VARIETY.

TRADITIONAL CRAFTSMANSHIP COMBINED WITH MODERN PRODUCTION TECHNOLOGY

We combine traditional craftsmanship with modern production technology on a large scale, with all cheese brushing and turning fully automated. But modern technology is no substitute for our master cheesemakers’ years of experience. They check that our cheese is maturing optimally by hand every day. The result? Fresh cheese – with a distinctly intense and aromatic taste.

NATURALLY RIPENED HARD CHEESE FROM SACHSENMILCH

Naturally ripened hard cheese from Sachsenmilch – a product of the highest quality. The utmost quality is rooted in knowledge and skill. In the production process for our naturally ripened cheese specialities, we combine the best of both worlds: the many years of craftsmanship experience of our master cheesemakers and the performance of modern air conditioning and production technology. The result? Cheese with quality you can see and taste.

Ein Mitarbeiter vor Regalen in einem Naturreifelager
Piktogramm Käseblock0 Blocks
Piktogramm Käselaib0 Wheels

CAPACITY

In our natural ripening facility, traditional cheese craftsmanship and modern technology meet. The six-metre high shelves offer space for 112 cheese blocks and 140 cheese wheels to mature simultaneously on spruce wood boards.

Ein Mitarbeiter in einem Naturreifelager
Detail in einem Naturreifelager
Regale in einem Naturreifelager