The Andelsbuch Dairy

[vc_row][vc_column][vc_column_text]

The history of the Andelsbuch alpine dairy began over 110 years ago. Since then, a lot has happened.

2014 was a further step into a successful future. After the conversionThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info and extension, the alpine dairy shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info was reopened on 6 December 2014. The Andelsbuch alpine dairy cooperative currently has 155 members and works together with 69 dairy farmers.

The Andelsbuch alpine dairy, founded in 1903, is no longer an insider tip, because the Andelsbucher itself and many cheese connoisseurs from homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info and abroad have been appreciating the specialities from our small alpine dairy for many years now.

Until 1996 only Emmentaler cheese in loaf form was produced almost exclusively. 1996 the production plant was rebuilt and from this point on different types of cheese could be produced.73 dairy farmers from Andelsbuch, Bersbuch and Müselbach deliver fresh hay milk daily.[/vc_column_text][vc_column_text]

Cheeses from our dairy Andelsbuch in the cheese shop

[/vc_column_text][vc_column_text]

Um- und Zubau der Sennerei Andelsbuch 1996

The new investment was proof of the sustainable management of the Andelsbuch alpine dairy. The construction of the company’s own cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info optimised the storage and maturation of Emmental cheese and semihard cheese.

The investments guaranteed not only improved work processes and strict hygiene regulations, but above all more flexibility for market-oriented production. In the course of the conversion, the personnel and sanitary rooms were also modernised and thus cleanly separated from the production rooms.

For the haymilk suppliers, the extension was a major step into the future and is intended to guarantee milk processingBaktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteria and spores of certain bacterial strains from the shell milk. » More info in their own village over the long term. As a local supplier, the aim is to make an important contribution to the qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of life in their own community, but also in the common region for the local population.[/vc_column_text][vc_column_text]

[/vc_column_text][vc_column_text css=”.vc_custom_1454070276046{margin-bottom: 10px !important;}”]

Dairy Andelsbuch – Impressions

[/vc_column_text][vc_gallery type=”nivo” interval=”10″ images=”23969,23961,23958,23959,23957,23960″ img_size=”full”][vc_column_text][/vc_column_text][vc_column_text]

Cheese Awards and Successes of the Andelsbuch Dairy

[/vc_column_text][icon_timeline][icon_timeline_sep time_sep_title=”2015″][icon_timeline_item time_title=”Käseprämierung beim Schwarzenberger Alptag” icon_type=”selector” icon=”Defaults-trophy” icon_size=”32″ icon_color=”#de5034″ icon_color_bg=”#ffffff”]GOLD für Brauereikäse jung

SILBER für Brauereikäse alt

BRONZE für den Bergkäse 6 Monate alt

BRONZE für den Bergkäse 12 Monate alt[/icon_timeline_item][icon_timeline_item time_title=”Käseprämierung in Wieselburg” icon_type=”selector” icon=”Defaults-trophy” icon_size=”32″ icon_color=”#de5034″ icon_color_bg=”#ffffff”]GOLD für den Bergkäse 6 Monate alt

GOLD für Emmentaler[/icon_timeline_item][icon_timeline_sep time_sep_title=”2014″][icon_timeline_item time_title=”Käseprämierung beim Schwarzenberger Alptag” icon_type=”selector” icon=”Defaults-trophy” icon_size=”32″ icon_color=”#de5034″ icon_color_bg=”#ffffff”]SILBER in der Kategorie Bergkäse jung

SILBER in der Kategorie Brauereikäse jung

SILBER in der Kategorie Brauereikäse alt[/icon_timeline_item][icon_timeline_sep time_sep_title=”2013″][icon_timeline_item time_title=”Käseprämierung beim Schwarzenberger Alptag” icon_type=”selector” icon=”Defaults-trophy” icon_size=”32″ icon_color=”#de5034″ icon_color_bg=”#ffffff”]GOLD für Bergkäse jung

SILBER für Brauereikäse jung

SILBER für Brauereikäse alt[/icon_timeline_item][icon_timeline_item time_title=”Käseprämierung beim Schwarzenberger Alptag” icon_type=”selector” icon=”Defaults-trophy” icon_size=”32″ icon_color=”#de5034″ icon_color_bg=”#ffffff”]GOLD für Brauereikäse[/icon_timeline_item][icon_timeline_sep time_sep_title=”2012″][icon_timeline_item time_title=”World Cheese Award in London” icon_type=”selector” icon=”Defaults-trophy” icon_size=”32″ icon_color=”#de5034″ icon_color_bg=”#ffffff”]GOLD für Bergkäse 6 Monate

SILBER für Bergkäse 3 Monate[/icon_timeline_item][/icon_timeline][vc_column_text]

[/vc_column_text][vc_column_text]

Profile alpine dairy Andelsbuch

[/vc_column_text][vc_text_separator title=”Annual cheese production” color=”orange”][vc_column_text]

• 300.000 kg MountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info Cheese
• 100.000 kg Emmental Cheese
• ca. 80.000 kg Brauerei- und Rässkäse, Butter, Fonduekäse- und Reibkäsemischung

[/vc_column_text][vc_text_separator title=”Arbeitsplätze” color=”orange”][vc_column_text]

• 10 Voll- bzw. Teilzeitbeschäftigte
• Ausbildung: Lehrlingsausbildungsbetrieb für zukünftige Käsemeister

[/vc_column_text][vc_text_separator title=”Mitglieder” color=”orange”][vc_column_text]

The Dairy Andelsbuch is currently counting:

• 155 Members
• 69 Haymilk suppliers

[/vc_column_text][/vc_column][/vc_row]