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How do I get to the Sachsenmilch cheese dairy?

At Pulsnitz Autobahn exit A4 or via the S177 coming from Radeberg, our Sachsenmilch World of Cheese is located at the edge of Leppersdorf in Saxony, approx. 25 km north-east of Dresden. Following acquisition by Theo Müller in 1994 and affiliation with the Theo Müller Group, our cheese dairy became a famous German cheese manufacturer.

We look forward to your visit!

Sachsenmilch Leppersdorf GmbH, An den Breiten, in 01454 Wachau OT Leppersdorf.

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What trade fairs can you visit to get to know Sachsenmilch cheeses?

What apprenticeships are offered at the Sachsenmilch cheese dairy?

What does “non-GMO” mean?

“Non-GMO” is used to refer to products manufactured without the use of genetically modified organisms (GMOs).

To better identify these products, the Non-GMO or VLOG seal is used.

This can only be used if the food and the ingredients used do not contain any genetically modified organisms (GMOs) and have not been manufactured from these. The regulation also implies that the feed for the animals must not be genetically modified either.

Is our Sachsenmilch cheese suitable for vegetarians?

Yes, we use microbial rennet in the production of the entire Sachsenmilch Käsewelt product range. This means that Sachsenmilch foregoes the use of the animal rennet originally used in cheese manufacture. This is extracted from the stomachs of calves. For reasons of animal welfare, Sachsenmilch uses microbial rennet for its cheeses. This is lab-generated and does not contain any animal ingredients, earning our products vegetarian status. Our products are certified annually by V-Label. The V-Label explicitly designates products as vegetarian. It’s worth looking at the ingredients too (to see if microbial rennet appears), because the V-Label logo isn’t used everywhere.

Enjoy Sachsenmilch cheese in good conscience

Insight into the ingredient rennet

Rennet is generally a mix of enzymes, chymosin and pepsin. In animal form, this is produced from the stomachs of young animals of ruminant species. Rennet’s function in the stomach is to process milk. It splits the milk protein casein to make the milk digestible. This function makes rennet extremely important in cheese production because the use of rennet “curdles” the milk, allowing the cheese to be further processed.

Animal rennet is extracted from the stomachs of young animals and placed in a special solution to extract the enzyme, alone, without the stomach or meat content.

Microbial rennet on the other hand is generated microbially in a lab, without using the animal components of the cow’s stomach, and is also referred to as rennet substitute.

We use microbial rennet for our Sachsenmilch cheeses. This is suitable for vegetarians and supports animal welfare generally.

What does fat in dry matter mean (FDM)?

The abbreviation FDM refers to the fat content in the dry matter. It should not be confused with absolute fat content. FDM indicates the fat content in the water-free cheese mass. So, the fat content in dry matter indicates how much fat would be contained within the cheese if you were to extract all of the water from it. The remaining fat content then determines what fat content category applies for the cheese. The absolute fat content on the other hand indicates the fat content of the cheese with water. This means the cheese doesn’t contain as much fat as it appears to do.

What is the difference between kJ and kcal?

The energy content of food is given using two units: kilojoules (kJ) and kilocalories (kcal). But what’s the difference? Calorie is an obsolete unit that was used in the past. That’s because kilocalories have now been replaced by a new unit: joules. But calories continue to be more common than kilojoules in everyday usage, so both units are still included. A kilocalorie corresponds to around 4.2 kilojoules. The information is based on the reference values of the Food Information Regulation for an average adult. Therefore, an energy quantity of 2,000 kcal per day is taken as a basis.

Insight into pasteurisation

Is Sachsenmilch cheese made from pasteurised milk?

Yes, the cow’s milk we use is heated to a temperature of at least 72 °C for 15 to 30 seconds.

Pasteurisation or pasteurised milk refers to the process of briefly heating milk to between 60 and 90 °C to kill off microorganisms.

The procedure was named after the French chemist Louis Pasteur. He discovered that briefly heating food killed off a significant amount of the microorganisms contained within it and that storing this food in sealed packaging meant no new microorganisms could penetrate it. The procedure reliably kills off food contaminants such as lactic acid bacteria and yeasts as well as many pathogenic bacteria, e.g. salmonellae. This can significantly improve the durability and shelf life of food without drastically changing the taste or consistency of the food.

Myth-busting – mozzarella during pregnancy

As a pasta filata cheese, mozzarella is of the scalded cheese variety. Historically, mozzarella was produced using raw milk and this contained harmful germs. Accordingly, women were often advised to avoid mozzarella during pregnancy. Now, mozzarella is produced using pasteurised milk. All harmful germs are killed off during the pasteurisation process, which means that eating Sachsenmilch Käsewelt mozzarella during pregnancy is considered to be harmless. See the item on Pasteurisation to find out exactly how pasteurisation works. Likewise, all of Sachsenmilch Käsewelt’s hard cheese varieties may be safely consumed during pregnancy.

Tip: Pregnant women should avoid unpackaged or grated cheese varieties at the salad counter or in packaged mixed salads in the refrigerated section and should grate cheese from the block themselves. That’s because bacteria and contaminants may accumulate in unpacked and grated products.

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