Käserebellen

The special mountain herbs of the alpine flora give our cheese the unique and rebellious aroma. Additionally due to the premium quality of the hay-milk, there is no need to use an additives and preservatives and so we can produce cheeses that refer back to rural and well-tried tradition.

THE INGREDIENTS FOR A SPECIAL KIND OF CHEESE EXPERIENCE:
- 100 % mountain farmer`s hay-milk from cows that are only fed with the best silage free fodder.
- the expertise and careful production of cheese by our employees who can look back on more than 150 years of tradition.
- the long, natural ripening period and the constant and careful treatment of the cheese.

Guaranteed quality
As a result of our long-term experience and the engagement of all our employees, as well as ongoing documentation and supervision of all products and work processes, we are able to offer our customers top quality. It is our goal to meet the highest quality requirements by means of our consistent quality management system including HACCP-concept, from the raw material to the finished product. Currently we are IFS certified. A requirement everybody benefits from: Your cheese counter and thus every single customer in a culinary way.

Age-old recipes - state-of-the-art technology
Our recipes are old, yet our technical equipment is very modern. Not only do we put great emphasis on high standards in the production processes, we also invest into state-of-the-art transport and storage technology. Since 2008 cheese maturation stores with a capacity of around 200,000 loafs of semi-hard and hard cheese have been created in Steingaden.

Our alpine dairy at a glance:
- Milk suppliers: approx. 500 hay milk mountain farmers (of those around 120 organic hay milk mountain farmers).
- Processed annual milk quantity: approx. 50 million kg mountain-farm hay milk (of those approx. 16 million kg organic mountain-farm hay milk).
- Hay milk products: Hard, semi-hard and soft cheese in mountain-farm hay milk quality.