Bauhofer – Road to Cheese

Our family-owned company with more than 35 employees is a leading supplier in further processing of dairy products and manufactures Allgäuer Emmentaler and butter from traditional butter churn. Since 1911, the customers are satisfied with high qualitative hand-made products. Both the long existence and the growing success is due to our engaged team.

Everything begins with the cow

We get the raw material of cheese, milk, from our farmers, that are very close to our cheese dairy within a distance of app. 15 km. Strong guidelines for milk provide an excellent raw milk quality for our Bauhofer Allgäuer Emmentaler. The fodder, that the cows get, is being checked continuously and free of genetical additives. Beside that, animal welfare is from high importance for all participants.

Daily fresh milk

The milk is collected daily from our regional farmers - also on Sundays! This is very important for the quality, because fresh milk is the basis for our excellent cheese.


Careful handling as foundation of our Emmentaler

When the raw milk arrives at the cheese dairy, several steps are conducted. The milk is preheated, separated and the fat content set. Afterwards, the milk is pumped into a huge boiler of copper and warmed up to 31°C. Under permanent stirring many thousend liters are temperated carefally.


The milk has to coagulate

As a result of lab, the coagulation process of milk is activated. The enzyme enables, that the milk coagulates and gets thick.


Cut the Jelly

When the milk is thick enough, it is cut until it has an optimal consistancy. In this step, knowledge, experience and the ability to deal with sensitive issues is crucial to ensure highest quality. With a cheese harp, the mass, also called jelly, is cut sensitively. the der Käseharfe wird die Masse, auch Gallerte genannt, sorgfältig geschnitten. As a result, the cheese separates from the whey.


Heating the Cheese Curd

When the cheese mass, also called curd, is fine enough, the whole content of the boiler is heated after an hour to more than 50°C. For our cheese, the curd has to be very fine-grained. Bei unserem Käse muss der Käsebruch sehr feinkörnig sein. In general: The more fine the curd is, the harder is the cheese.


Filling the Cheese Curd

As a next step, everything is filled into cheese presses, that have the size of the final cheese wheel. There is a sieve at the edges of each press, that enables the whey to drain and the curt to stay inside.


Getting Pressed

The mass is pressed in speical cheese presses till the next morning to get rid of the whey. The presses get turned several times, to provide a homogeneous mass. The turning process is necessary to get evenly distributed holes in the cheese finally.


The Salt Bath

When the cheese is removed from the presses, it gets a salt bath. The cheese wheels stay there for four days. The salt gives the cheese additional flavour and makes it more durable.


In the Ripening Cellar

Afterwards, the cheese matures in the warm room at a temperature of app. 25°C. During the maturing period the cheese develops its full flavour. In the first six weeks, the cheese is turned and washed with warm water twice per week. In this time, the cheese matures and bacteria cultures, that we added, provide the decomposition of lactose.
Because of this process a gas occurs, carbon dioxide, which is responsible for the holes in the cheese. After the maturing period each cheese has to fulfill the quality criteria and is brought to the cold-storage room.


Ready to Serve

After minimum three months the cheese has developed its full taste and is ready to serve. The Bauhofer Allgäuer Emmentaler is finished made of fresh cow milk and a mild aroma with a nutty flavour.

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