Soft cheeses and semi-hard cheeses made from sheep milk are produced from both organic and Demeter-certified milk: 7 organic and 1 Demeter sheep milk farms from the immediate region (max. 20 km from the cheese dairy) deliver their milk every 2nd day. This is used to make soft cheese ripened with white mold and semi-hard organic sheep cheese. After careful production with precisely defined production parameters, the semi-hard cheeses mature for around 3 months and the soft cheeses for around 10 days. Soft sheep cheese is characterized by a creamy, soft cheese mass. The distinctive, typical sheep aroma develops from mild to aromatic over the course of storage. All soft cheeses are made exclusively by hand after pasteurization.
