We make cheese in the winter, when the milk supply is at its peak and the green fields are resting under the snow. As soon as the cows are milked in the morning, the cheesemaking begins, and in the lapse of the day the fresh, unpasteurized milk is transformed into curd, and then into round wheels.
The whole process is a craft carried out with love, patience and precision. Because we don't do anything with the milk before cheesemaking other than carefully pouring it into the cheese vat, we preserve the pure milk to the fullest, with all its nutrition and flavor.
The ripening warehouse, with its natural stone walls and spruce shelves, is naturally just the right temperature for the good, full-bodied cheese flavor to develop further. Inside, the cheeses are turned and cooled. Ripening can go on for many months - the longer they are stored, the more flavor they acquire. This is reflected in the final product, which is one of the healthiest and best you can eat.