Recipe Mondseetörtchen with borscht from the cheese dairy WOERLE
Our favorite
Recipes at WOERLE

This is how you prepare Mondsee tarts with borscht

Hand in hand for
Sustainability

Annually the CO2-Reduce footprint

Our AMA
Cheese Emperor 2024

WOERLE organic cream cheese made from hay milk

Today as then
Mondseer Original

With its distinctive yellow bark

5 generations - 1 passion 5 generations - 1 passion
Managing Director Gerrit Woerle in the meadow

The private cheese dairy WOERLE - the hay milk pioneer since 1889

Natural hay milk from happy cows - what better way to make delicious cheese? WOERLE does a lot to ensure this high quality over the long term.

The path of the hay milk from the farmer to the finished cheese is accompanied by countless quality controls. In addition to its own controls, WOERLE also relies on external laboratories and its trading partners, who in turn check compliance with the strict requirements. This is how we keep the quality standards high and are happy about regular product-related awards. You can simply taste the high quality of WOERLE cheese!

COOL ENOUGH
FOR AN APPRENTICESHIP?

Make your way with an apprenticeship at WOERLE! We train 8 apprenticeships, there is sure to be the right apprenticeship for you!

WOERLE is expanding the production and storage capacity at its headquarters in Henndorf: expansion of the cheese melting plant, construction of a high-bay cold store, packaging line for slices of natural cheese.

The increasing demand for WOERLE cheese specialties requires additional production and storage capacities. That's why our company premises in Henndorf in Salzburg's Flachgau are being expanded from 3 to 5 hectares. The aim of the expansion is to bundle our entire production process, which we have had to decentralize more and more over the past 20 years due to the strong growth over the past XNUMX years, back to one location, to strengthen the innovative power and to further anchor the company in the region.

With this expansion, we not only create synergies and optimize our production processes. In accordance with the concept of sustainability, we also pay particular attention to environmentally friendly aspects and the implementation of the highest hygiene standards during construction. We relieve our CO2-footprint, because the approx. 5.000 truck connections between the individual warehouses and the main plant that have been necessary to date will no longer apply from autumn 2019.

The expansion will create an additional 20 to 25 jobs at the site, which once again underlines our role as an important employer in the region and as a strong and reliable partner for our farmers.

An expansion of this scope is associated with not inconsiderable investments. We are therefore pleased about the support of our project as part of the Austrian program for rural development 2014-2020 by the federal government, the state of Salzburg and the European Union.

With the support of the federal, state and European Union.

Extension building at the company location in Henndorf: The WOERLE cheese dairy builds a cheese maturing warehouse as well as a laboratory and workshop wing.

The new ripening warehouse now combines the Henndorf production site and the previous Oberhofen site. The construction of the new ripening warehouse will increase the ripening capacity.

With the workshops project, the construction of the new workshop wing for maintenance planning, mechanical workshops, electrics and mechatronics is implemented. An in-house, fully equipped training workshop will be created to give apprentices significantly improved training opportunities. Previously, workshop and maintenance facilities consisted of several smaller units.

After the new construction of the high-bay warehouse for raw and finished goods, the expansion of the production area for the cheese melting plant and the cheese packaging including the purchase of a cheese washing plant and a slicer plant, this construction project is now the last of the modernization and expansion program of the WOERLE cheese dairy, which was planned for a total of 5 years. With this construction project, we are reacting to the changed market requirements and increased demand.

The aim of the merger is to optimize production and storage processes, to increase competitiveness by doubling the current production capacity and through more efficient production and maturing methods, and ultimately to strengthen the location.

Innovation content: A new, innovative form for raw cheese (new varieties) is currently being developed with the aim of ensuring the unchanged high-quality taste compared to the existing cheese specialties while at the same time increasing the efficiency of the production and maturing methods.

Impact on quality, traceability, hygiene, degree of refinement: The full automation in the maturing and care area in the new maturing warehouse offers higher product safety through closed systems, ventilation and optimized temperature control. The new laboratory equipment allows closer monitoring with regard to hygiene and product quality and shortens analysis periods and reaction times.

Effects on own capacity utilization in relation to regional demand: In the meantime, maximum production and ripening capacities have been reached. The current milk delivery volume is currently above the production capacities. The expansion of the maturing and care rooms leads to a doubling of capacities and the processing of the delivery quantity is guaranteed at one location. At the Henndorf site, the radius of the milk catchment area is a maximum of 50 km as the crow flies.

The added value within the region and the regional indications of origin "Salzburger Land" and "Mondseeland" are very popular with end customers. Effects on the environment, animal welfare and resource consumption: Due to the defined radius of the milk catchment area (max. 50 km) and the saved truck journeys, around 5 tons of CO2e be saved. Maturity losses are reduced through the use of the new maturation and care facilities. Due to the planned whey filtration and thickening, the separated water is fed into the cleaning cycle and thus around 20% fresh water is saved. The truck transport of the whey is reduced by approx. 2/3, which means a CO2 savings of around 255 tons.

Effects on jobs and working conditions: Overall, the need for well-trained workers is increasing because, on the one hand, the production volume is increasing and, on the other hand, more highly-trained workers in the areas of control and plant administration are being hired as a result of automation. Due to the high level of technical support, these jobs are particularly attractive to women. Additional apprenticeships are created.

European Agricultural Fund for Rural Development: This is where Europe invests in rural areas. With the support of the federal, state and European Union.