With her, everything is cheese: Meike Jaschok processes the milk produced by her 40 cows into various cheese specialties at Bornwiesenhof.
Step by step, she shows how to make semi-hard cheese. To do this, the milk is pasteurized, put in a thick layer, cut, skimmed and pressed into molds. The cheese is then salted and rests in the ripening room for five weeks. But she also makes other types: cream cheese, yogurt and hard cheese. 40 cows stand on the pastures around the farm and provide Meike with the raw material for making cheese.
Негізгі бет How to make cheese | SWR Craftsmanship
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