Cheesemaking

The base product: milk

Fresh grass or natural hay and healthy cows are essential for good cheesemaking milk. We collect freshly produced milk every day and transport it with our own truck to the Studer Cheese Dairy for processing.

Dairy products are irreplaceable

Milk has always stood for healthy nutrition. Its natural properties enhance daily wellbeing. Milk contains a range of nutrients, the quality of which is unsurpassed by any other food.

Milk processing

In the cheese vats

Work at the cheese vats requires a lot of skill and sensitivity. Our various specialty cheeses are all made ​​in their specific ways. Temperature and processing times are carefully controlled to give the cheeses their specific properties. The bacterial cultures used and the experience of the master cheesemaker are decisive factors.

The curd

The curd is poured into molds, and the cheese is compressed for a certain time. During this period – about 15 to 20 hours – the lactose is degraded into lactic acid. We control this microbiological process by maintaining precise climatic conditions and with close monitoring.

The brine bath

The next day, the cheese is immersed in a brine solution. The salt is important for the further ripening of the cheese. It promotes consolidation of the mass and formation of the rind. This makes for long-lasting cheese and creates the conditions for perfect aging and ripening. After two days in the brine bath, the young cheese is transferred into the cheese cellar. Ripening can begin.

Ripening

We tend to the cheese in our climate-controlled cheese cellar – at first every day, and later 2 to 3 times a week – until it reaches the desired degree of maturity. “FamilieChäs” develops its mild aroma after 6-8 weeks, "Der scharfe Maxx" after about 5-6 months, Maxx365 after a year, "Alter Schweizer" after 8-10 months and "Le Baron" after 9-12 months. Each cheese is matured individually to develop its special character. The cellar master monitors the ripening process daily.

Sustainability

When we built our new maturation cellar and production building, sustainability was a prime concern. In the selection of machinery and equipment we paid close attention to high quality, long service life and energy efficiency. 

We minimize our CO2 emissions in these ways: 

  • Wood-fired heating: Our heating system uses wood chips managed in a three-way partnership. It works like this: A well-known recycler in eastern Switzerland collects waste wood from all the construction sites and from the largest construction companies, processes the waste into chip chips all year round, and delivers it to Hatswil. Here the chips are burned to supply heating energy for our facility and for the construction company as well. So this is a win-win situation. 
  • Energy recovery: Our production process requires heat in certain places and cooling in others. Cooling generates waste heat, which in an intensified form can be used for heating a medium such as water. The hot water can then be used in the production process. We try to use this synergy as efficiently as possible and through it we achieve substantial energy savings. 
  • Photovoltaic power: In the summer our maturation cellar requires cooling, which we provide using electricity. Summer is also the time of year that offers the most intense solar radiation and the most productive solar days – so this is when our photovoltaic system generates the most power. It fits together perfectly.