Artisanal training dairy in Triesdorf that processes raw milk into drinking milk, cheese, yoghurt and quark
Lehrmolkerei Triesdorf des Milchwirtschaftlichen Vereins Franken e.V.
Weidenbach (Triesdorf)New on Amplifa
About Lehrmolkerei Triesdorf
The Lehrmolkerei Triesdorf of the Milchwirtschaftlicher Verein Franken e.V. is a dairy with an attached cheese shop in Weidenbach-Triesdorf in Middle Franconia, approximately 11 km south-east of Ansbach. The raw milk comes from the Triesdorf milk collection centre of the Agricultural Training Institutes Triesdorf and is processed into fresh milk, yoghurt, quark, cream and cheese (semi-hard, hard and fresh cheese) using traditional, gentle methods. For cheese production, only milk, cheese cultures, natural rennet from ruminant stomachs and cooking salt are used; the products are produced and processed without genetic engineering. In addition to milk and dairy products, the cheese shop offers eggs, spreads, spirits, rapeseed oil and apple juice from regional producers. The dairy works closely with the Agricultural Training Institutes Triesdorf and other direct marketers and serves as a training dairy for education.
- Site
- Weidenbach
- Processes
- Pasteurisation of raw milk (traditional, gentle process), Cheese production (artisanal, traditionally ripened), Yoghurt production (ripened with classic yoghurt cultures), Quark production, Production of cream, Cheese platters on request, Gift baskets with regional products, Direct sales in the attached cheese shop
- Materials
- Raw milk (pasteurised), Cheese cultures, Natural ruminant stomach rennet, Cooking salt
- Certificates
- Produced and processed without genetic engineering (statement on website), Produced and processed without genetic engineering
- Industries
- Dairy industry, Food craft, Direct marketing, Training/Training dairy
- 01
Raw milk sourced from the Triesdorf milk collection centre
- 02
Pasteurisation of the raw milk
- 03
Production of fresh dairy products and cheese
- 04
Direct sales in the attached cheese shop
Ingredients and Processes
Raw milk (pasteurised)
Comes from the Triesdorf milk collection centre and is pasteurised using a traditional, particularly gentle process.
Cheese cultures
Used together with rennet and cooking salt for artisanal cheese production.
Natural ruminant stomach rennet
Traditional rennet used to coagulate the milk during cheese production.
Cooking salt
Used for seasoning and preserving the cheese.
Location
Weidenbach (Triesdorf)
DEDairy with attached cheese shop (direct sales)
- Materials
- Raw milk, cheese cultures, rennet, cooking salt
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Pasteurisation of raw milk (traditional, gentle process)Food processing | – | – | – | – | Raw milk |
| Cheese production (artisanal, traditionally ripened)Food processing | – | – | – | – | Pasteurised milk, Cheese cultures, Ruminant stomach rennet, Cooking salt |
| Yoghurt production (ripened with classic yoghurt cultures)Food processing | – | – | – | – | Milk |
| Quark productionFood processing | – | – | – | – | Milk |
| Production of creamFood processing | – | – | – | – | Raw milk |
Additional services
Quality
The products are produced and processed without genetic engineering and manufactured using traditional artisanal methods.
| Evidence | Weidenbach (Triesdorf) |
|---|---|
| Produced and processed without genetic engineering |