From the meadow to the shelf Part 2: collection and delivery

After milking, the fresh hay milk is filled into a cooled milk tank on the farm and remains there until it is picked up by the WOERLE collection truck and unloaded according to type. This means that organic milk is tanked separately from conventional hay milk. In addition, the first samples are already taken on the farm. Is the temperature right? Are there any unwanted germs? Is the amount right? Samples of the ingredients in the milk are also taken several times a month. 

Gerhard Woerle likes to talk about his childhood: “We lived in the cheese dairy building until 1963. The milk wagons always came there in the morning – that meant the full milk cans down from the collection wagon and the empty ones up. Then it rumbled and rattled. The "Buttermaier" always started work at half past three. When he switched on his butter churn, you could hear it upstairs in the apartment and sleep was out of the question – WUMM WUMM.”

Today it's all much easier with a suction pump. 

The reduction of CO2-Emissions is part of the WOERLE sustainability program. The cheese dairy processes fresh milk from farms within a 50 km radius of the cheese dairy and tries to avoid and compensate for emissions where they occur. A trusting cooperation with the regional farmers is particularly important, because they supply the fine hay milk from which the cheese specialties from WOERLE are made.