WOERLE Active Day with the Sensing Corner
Milk becomes cheese - on the trail of cheese production together. For half a day, kindergarten teachers were given an insight into WOERLE cheese production at one of the WOERLE hay milk farmers - the Buttenhauser family - in Berndorf.
Cheese making
The principle of cheese production has been known for centuries: Cheese is made when milk turns sour and the solid components (protein, fat, lactose and minerals) separate from the liquid whey. The WOERLE cheese masters still use this principle to produce our high-quality hay milk natural cheese products with a great deal of knowledge, experience and feeling.
At the end of May 2021, the kindergarten teachers of the Spürnasenecke not only had the opportunity to convince themselves of the best quality of hay milk - on the trail between milk and cheese - but also got an exciting insight into the beauty of traditional cheese making with tips and tricks from our WOERLE cheese masters personally.
Many thanks to the Spürnasenecke team for the great cooperation and to all participants who made this day so special through their active participation and great interest!
Did you know that ..
do you need between 1 liters (e.g. cream cheese) and 4 liters (e.g. hard cheese) of pasteurized milk or raw milk for 13 kg of cheese?
Information is also available at www.spuernasenecke.com
Photos: WOERLE/Franz Neumayr
