Production takes place every two days and starts in the morning, both in summer and winter. The fresh milk, together with the live lactic acid bacteria, is brought to a moderate temperature. For the fitness cheese we use 50% whole milk and 50% skimmed milk; for the other cheeses, we use whole milk. The rennet is added, and after curdling, this mass is cut into small cubes (cheesy curds) and filled into the molds. The spices and herbs are added, which give the cheeses the special flavor of "Gatscher cheese". For the next 24 hours, the product remains warm to ensure adequate fermentation and the right degree of acidity. Then the loaves are put into the salt bath, stored, and cared for on spruce boards in the cellar. The cheese is stored for between three and six months for the mountain cheese, five weeks for the fitness cheese, and six weeks for the others.
Please note for guidance: Mobile 039 349 4664961 josefinnerhofer@yahoo.de
Chienes/Kiens Via Val Pusteria 5
Period: 01.01 - 31.12 | mo | tu | we | th | fr | sa | su |
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09:00 - 11:00 | |||||||
16:00 - 19:00 |