From the meadow to the shelf Part 3: Quality control in the laboratory
Although WOERLE is no longer a manufacturer, the cheese is still made with the utmost care and love and with a lot of manual work. In order to guarantee the highest level of product safety for consumers.
The milk is a natural product. It does not taste the same every day, but is subject to minimal fluctuations depending on the weather or the moon. The season also influences the taste: Hay milk in spring tastes different than milk in autumn, and the fat content also varies.
The task of the WOERLE laboratory staff is therefore to guarantee consistent product quality for the consumer. How it works? With a lot of instinct, know-how and love for the job.
Samples, samples, samples
In order to guarantee food safety, samples are constantly taken: is the fat content correct? What is the sugar content and the pH value? Each production batch is also constantly tasted by the WOERLE experts. Since hay milk cheese is a natural product that is free of preservatives, this is important so that consumers can rely on consistent product quality and taste.
