Manufacturer of sour milk cheese specialities based on in-house produced sour milk quark

Käserei Loose GmbH & Co. KG

Leppersdorf, Saxony · GermanyNew on Amplifa

1921Founded

145Employees

1Production site (Leppersdorf)

Our Philosophy

Käserei Loose GmbH & Co. KG is a manufacturer of cheese specialities based on sour milk quark, headquartered in Leppersdorf in Saxony. Founded in 1921 by August Loose at the edge of the Harz mountains, the company produces sour milk cheese using traditional manufacturing methods, with base ingredients such as the sour milk quark produced in-house. Production takes place on a fully automated, closed process line, accompanied by artisanal control by experienced cheese masters. Under the brands Loose, Harzbube and Bönsel, the company operates in the sour milk cheese segment and supplies the German food retail trade as well as customers in Austria. Since 1998, Käserei Loose has been part of the Theo Müller Group and is located at the site of Sachsenmilch Leppersdorf GmbH, one of the largest dairies in Europe. 145 employees ensure product quality, supported by internal quality management, an in-house research and development department and a 12-point quality programme.

Site: Leppersdorf
Processes: In-house production of sour milk quark, Quality management and internal laboratory testing, Research and development, Sensory testing according to DLG
Materials: Sour milk quark, Milk
Certificates: DIN/ISO quality standards (certification of production process), HACCP, DIN/ISO-certified production process
Founded: 1921
Employees: 145
Industries: Dairy and cheese industry, Food retail

01
Milk delivery and raw milk testing
02
Pasteurisation
03
In-house production of sour milk quark
04
Cheese production (separate processes for yellow cheese, blue mould cheese and
05
Ripening
06
Quality control (internal laboratory testing of every batch)
07
Packaging
08
Delivery

Ingredients and Manufacturing Processes

SMQ

Sour milk quark

Base ingredient of all products, produced fully in-house on a fully automated line as the only sour milk cheese dairy to do so.

MILCH

Milk

Primary raw material of cheese production, tested by internal laboratories and the Sächsischer Landeskontrollverband e. V.

Site

Leppersdorf

Production site at the location of Sachsenmilch Leppersdorf GmbH

Materials: Milk, sour milk quark

Fully automated, closed production line (inline process)
Internal laboratories

Products and Brands

**Cheese specialities of the brands Loose, Harzbube and Bönsel**Sour milk cheese · food retail

Inside the production

Industries

Dairy and cheese industryFood retail

Additional services

In-house production of sour milk quarkQuality management and internal laboratory testingResearch and developmentSensory testing according to DLG

Quality Commitment

The entire production process complies with DIN/ISO quality standards with a HACCP system and is monitored by internal quality management, the in-house research and development department and an independent testing institute. Every batch of cheese is tested internally microbiologically and chemically before delivery; in addition, a voluntary sensory test according to DLG is carried out.

Evidence	Leppersdorf
DIN/ISO-certified production process
HACCP

History

1921
Foundation of the family cheese dairy by August Loose at the edge of the Harz mountains, production of Handkäse.
1998
Käserei Loose becomes part of the Theo Müller Group.
Relocation to the site of Sachsenmilch Leppersdorf GmbH in Leppersdorf.