Cream of the Crop: Organic Cheesery from Germany

Published in Food Production

In 2009, the Naturkäserei TegernseerLand organic cheesery was established at the foot of Wallberg mountain. Today, already 70 employees turn a daily supply of 6,500 liters of first-rate pasture milk from 23 suppliers into the finest cheeses.

‘It is not about simply growing in size and production volume,’ says Hans Leo, Naturkäserei TegernseerLand’s managing director. ‘Quality always comes first!’

Every day, 15,000 liters of water are used for production and cleaning in the cheesery. And also the cheeses themselves contain water. Against this background, it was always clear to Naturkäserei TegernseerLand that not just any water would do.

‘With GRANDER® water, cleaning is done in no time, less smear remains in the molds, and it has become easier to rinse off the whey.’

‘The ripening process, which can take up to 12 months for a Bergkäse cheese, goes smoothly from the start. Thanks to GRANDER®, only an astonishingly small amount of water is lost in this process. So far, everything has turned out great with GRANDER®,’ says Hans Leo, impressed with the effects of water revitalization.

Click here for Kreuth-based Naturkäserei TegernseerLand’s reference report.