The raw goat milk is stored in the cooling tank, after which it is processed immediately. After carefull pasteurization the rennet is added. After that the curd is hand scooped into the cheese forms. These forms are turned at least 2 times to ensure the craft structure (not pressed).
Ripening and flavouring
To achieve the complete taste, the soft goat cheese gets 3 days to mature. Depending on the taste, green herbs are added or other seasonings like onion or garlic. Then this speciality is packed with 100% sunflower oil in glass jars, plastic containers or buckets. Our newest innovation is Frisian goat cheese with seaweed.