Cheese refinement in Schwarzenberg
In the new “Rehmer Sennhus”, cheese As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. and cheese cloth are used and still “Seagen” is sold.
The history of the Andelsbuch The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. dairy began over 110 years ago. A lot has happened since then. In 2014 a further step towards a successful future was taken.