WE LOVE WHAT WE DO

Production

Our Business is Cheese...

...and this is how it is made.

In order to make good cheese, it takes calmness, thouroughness, cheese know-how and years of experience. You want the abstract? Here we show you the different production steps in fast-forward:

The manufacturing process from raw materials to the supermarket

1. OUR RAW MATERIAL

It does not work without fresh milk: milk is the main ingredient and therefore the most important raw material for our cheese. For the most part, we have longstanding partnerships with our milk suppliers, often for several generations.

2. THE MILK HAS TO MATURE

The milk is pasteurized by heating it very briefly. In large tanks, it is then thickened with the help of lactic acid bacteria. This takes several hours. The process is called maturation.

3. IN THE SEPARATOR

In the separator, at high temperature, the solid components of the milk are separated from the liquid whey.

3. CURD

For all other cheeses, the thick milk is cut into small cubes - the so-called cheese curd. The whey can drain.

4. THIS IS WHERE DIVERSITY IS MADE

The cream cheese is mixed with other ingredients, such as herbs and spices. A stirrer distributes them evenly throughout the cheese.

To produce hard and semi-hard cheese or soft cheese, the curd is filled into cheese moulds. Various factors determin how soft or firm the texture will be at the end: It depends on the size of the cheese grains when cutting the curd, on how much the curd is pressed to remove the whey and how long the cheese ripening takes.

5. SHARP AS A KNIFE

Now the cheese is cut into slices or chunks. State-of-the-art cutting machines produce up to 700 slices per minute.

6. TO MELT AWAY

Hard and semi-hard cheese is the main raw material for our processed cheese: it is heated together with other ingredients such as butter, whey and skimmed milk powder. A small quantity of salt makes the various ingredients melt into a creamy, even mixture.

7. CLEVER PACKAGING

The cheese chunks and slices are packed in convenient portions.

Processed cheese is available as cheese spread or slices. Spreadable varieties are also bottled hot, for example in tubs or in classic triangle portions. The Hochland sandwich slices are cooled on a roller, then cut and stacked. And now off in the resealable freshness box.

8. ON OUR PALLETS, GET SET, GO

The packages are packed in cardboard boxes and stacked on pallets. Our colleagues are real packaging artists who know exactly how to arrange the boxes to keep everything in place. Now our delicious cheese goes on its journey all over the world.

9. PLEASE HELP YOURSELF!

The per capita consumption of cheese in Germany is about 24 kilograms a year. To meet the demand the supermarket shelves must be regularly stocked up.
Enjoy!

The manufacturing process from raw materials to the supermarket

Cream cheese

Other Cheeses

1. OUR RAW MATERIAL

It does not work without fresh milk: milk is the main ingredient and therefore the most important raw material for our cheese. For the most part,we have longstanding partnerships with our milk suppliers, often for several generations.

2. THE MILK HAS TO MATURE

The milk is pasteurized by heating it very briefly. In large tanks, it is then thickened with the help of lactic acid bacteria. This takes several hours. The process is called maturation.

3. IN THE SEPARATOR

In the separator, at high temperature, the solid components of the milk are separated from the liquid whey.

4. THIS IS WHERE DIVERSITY IS MADE

The cream cheese is mixed with other ingredients, such as herbs and spices. A stirrer distributes them evenly throughout the cheese.

5. CLEVER PACKAGING

The hot cream cheese is filled immediately in kegs or trays and sealed with a board. And off they go via conveyor belts to a cooling section. By the way, cream cheese is the only cheese that does not require further maturation.

6. ON OUR PALLETS, GET SET, GO

7. PLEASE HELP YOURSELF!

The per capita consumption of cheese in Germany is about 24 kilograms a year. To meet the demand the supermarket shelves must be regularly stocked up.
Enjoy!

1. OUR RAW MATERIAL

2. THE MILK HAS TO MATURE

The milk is pasteurized by heating it very briefly. In large tanks, it is then thickened with the help of lactic acid bacteria. This takes several hours. The process is called maturation.

3. CURD

For all other cheeses, the thick milk is cut into small cubes - the so-called cheese curd. The whey can drain.

4. THIS IS WHERE DIVERSITY IS MADE

5. SHARP AS A KNIFE

Now the cheese is cut into slices or chunks. State-of-the-art cutting machines produce up to 700 slices per minute.

6. TO MELT AWAY

7. CLEVER PACKAGING

The cheese chunks and slices are packed in convenient portions.

8. ON OUR PALLETS, GET SET, GO

9. PLEASE HELP YOURSELF!

The per capita consumption of cheese in Germany is about 24 kilograms a year. To meet the demand the supermarket shelves must be regularly stocked up.
Enjoy!