The WOERLE blog
Enjoy festively, throw away less: How to save leftover cheese over Christmas
Between raclette, cheese platters, and guests, there's often more leftover cheese than planned around the holidays. These four ideas will help you use up leftover cheese quickly and easily. Plus: a mini checklist for…
Six medals at the World Cheese Awards: What's behind our success
At the 2025 World Cheese Awards, WOERLE was awarded six medals – a strong signal in international comparison. Two silver and four bronze medals for 12 submitted cheeses demonstrate: Our…
Knowledge that empowers: How WOERLE supports partner farms
Good hay milk is the result of experience, careful observation, and ongoing training. That's why the private dairy WOERLE, in collaboration with around 500 dairy farmers from the Flachgau region and…
Cycles create value: What connects cheese and textiles
At first glance, cheese specialties made from hay milk and sustainable T-shirts have little in common. But on closer inspection, it becomes clear: Both sectors face similar challenges – and at the same time offer great potential…
Practical workshop on communicating agriculture
How can the work of hay milk farmers be communicated in a way that is not only understood but also appreciated? This question was the focus of the practical workshop "Communicating Agriculture…
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Dairy technology or food technology: your path to the future
