Cream cheese production at Hochland: We love what we do.
Good cheese is the result of patience, care, expertise in cheese-making, and years of experience. Here is an overview of the key production steps:
1. Our raw material
Fresh milk is the foundation of our products and therefore our most important raw material. We have long-standing partnerships with most of our milk suppliers, often spanning several generations.
2. Ripening of the milk
The milk is pasteurized – that is, briefly heated – and then curdled in large tanks using lactic acid bacteria. This process takes several hours and is known as ripening.
3. In the separator
At high temperatures, the solid components of the milk are separated from the liquid whey in the separator. This process forms the basis for our various types of cream cheese.
4. Diversity is born here
Additional ingredients, such as herbs and spices, are added to the cream cheese mixture and evenly distributed using a mixer.
5. Smart Packaging
The cream cheese, while still hot, is immediately poured into small barrels or trays and sealed with a lid. It is then transported on conveyor belts to cool. Incidentally, cream cheese is the only cheese that does not require further aging.
