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 The 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. and extension, the alpine dairy The 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. 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 Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. 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 comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. daily.
Cheeses from our dairy Andelsbuch in the cheese shop
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 The alpine cheese is best located in a cellar with high humidity. 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 Baktofugation 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. in their own village over the long term. As a local supplier, the aim is to make an important contribution to the Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. of life in their own community, but also in the common region for the local population.
Dairy Andelsbuch – Impressions
Cheese Awards and Successes of the Andelsbuch Dairy
Profile alpine dairy Andelsbuch
Annual cheese production
- 300.000 kg The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. Cheese
- 100.000 kg Emmental Cheese
- ca. 80.000 kg Brauerei- und Rässkäse, Butter, Fonduekäse- und Reibkäsemischung
- 10 Voll- bzw. Teilzeitbeschäftigte
- Ausbildung: Lehrlingsausbildungsbetrieb für zukünftige Käsemeister
The Dairy Andelsbuch is currently counting:
- 155 Members
- 69 Haymilk suppliers