Solely the estate’s own milk of some 250,000 kg every year is processed into 6 different types of cheese, yoghurt, butter, whipped cream and pasteurised milk in our dairy. The seamless quality and hygiene control from the feeding of the dairy cows to the processing and care of the maturing cheese makes it possible for us to offer our guests and customers extremely tasty dairy products.

Estate cheese (hard cheese)
The estate cheese is a hard cheese which is produced from raw milk. A single square loaf weighs approx. 15 to 18 kg. During a maturing time of 8 to 12 months in a special cheese cellar in which it is regularly turned and lubricated, it develops its spicy aroma. The estate cheese is served as afternoon snack cheese, on cheese platters and with 'Gschwellti'. Ideal also for cooking 'au gratin’.

Teatime cheese (semi-hard cheese)
The teatime cheese is made of raw milk. It is sold as a loaf of approx. 1.8 to 2.2 kg or as a portion of approx. 250 g.
Teatime cheese remains in the salt bath longer than soft cheese, which means it acquires a slightly firmer structure. The teatime cheese is cared for in the cellar with a tasty mix of greasing. Teatime cheese can be enjoyed from the age of three months and has a firm, spicy consistency. It is an ideal cheese for in-between meals and cheese platters but can also be used for gratins. You can also buy the teatime cheese in a smoked variation.

Brie full fat and Brie semi-fat (white mould soft cheese)
Brie is a soft cheese which is also made of raw milk. It is sold in two weight categories (approx. 170 to 200 g and 1 to 1.2 kg). To give the Brie its special structure, all tasks are done by hand during production. So that the cheese gets its mushroom-like taste, the mould culture is already added during the production of the milk. Through optimal moisture and temperature settings, the white mould already develops during the first four days. At the beginning, it is only a very fine fluff that on the fourth day has become a compact lawn. The brie can already be eaten after approx. 8 days but its still rather mild and chalky in each stadium. When the cheese, however, is consumed after approx. 3 weeks, it has a much more distinct aroma and begins slightly to run.
The brie is always a delicacy on cheese platters, for dessert and on the breakfast table.

Monastery and vine cheese (soft cheese)
With the monastery and vine cheese, the processing milk is heated to 75°, i.e. pasteurised. During the production, home-grown bacteria cultures are added to the milk so that it acquires the desired taste. The monastery cheese has a loaf weight of approx. 1 to 1.2 kg and the vine cheese is available as an approx. 200 g heavy cheese. The difference between the two cheeses lies in the pressing. The monastery cheese is weighed down for 1 1/2 hours with a stone weighing 3 kg so that a large part of the curds are pressed out. The vine cheese is pressed by its own weight. The cheeses also differ in when they are ready for consumption. The monastery cheese is sold after approx. 3 to 4 weeks, while the vine cheese is already sold after a week.
The vine cheese is a mild breakfast cheese that also tastes wonderful as a toasted or baked cheese. The monastery cheese is also superbly suited for cheese platters, afternoon snack platters or the aperitif buffet. Depending on the season, further specialities with herbs from our own market garden are offered in our monastery shop.