One assumes that back in the Stone Age the process of cheese making was discovered accidentally when hunters found white, gelatinous lumps in the stomachs of slain young cattle, which had just before suckled at the mother’s teats. The milk had been turned to curd and whey by the rennet of the stomach. And so our forefathers made their first „cheese experiences“ and no doubt cheese has been appreciated as a delicacy for at least the past hundred thousand years. Our cheese dairy started processing milk to cheese in the 1920-ties. In these eight decades our silage free cheeses have evolved to prize choice delicacies.
The foundation for the production of our cheeses is our farmers from the Heumilch (silage free milk) regions Ziller Valley, Inn Valley and Weerberg. Only the finest, freshest green fodder and carefully harvested hay from the mountain pastures and valley meadows of these predominately agricultural regions is good enough to feed the cows with. Our number one basic commodity, HEUMILCH from silage free feeding.
We ourselves farm in one of these regions. Roughly numbered our 60 dairy cows are fed solely on feed from organic cultivation, certified by the Biokontrollstelle Tirol (Tyrolean Board of Control for Organic Agronomy). These dairy cows deliver approx. 350.000 kg finest silage free milk, which we use for our cheese production. In 1981 Hans Hirschhuber and his son Alois were one of the first farmers in the Tyrol to build a free stall for their dairy cattle enabling optimal, humane husbandry of our raw material suppliers. In those days a free standing barn was a sensation in the agricultural sector. Approximately 180 farmers deliver about 10.000.000 kg silage free milk to our modern cheese dairy. This is where the art of cheese making happens. Years of experience have enabled our master cheese makers to produce perfect cheeses from silage free milk