Dorfkäserei Geifertshofen

We give our cheeses plenty of time to mature, between one and 18 months depending on the variety. During this time, they are carefully brushed by hand with salt water countless times in our cellars. This allows our cheeses to develop their protective and flavor-forming natural rind. Each of our 12 different cheeses has its own character and unmistakable aroma. This is due to the valuable hay milk, the great craftsmanship of our dedicated team around the master cheesemaker from Switzerland, the traditional Swiss recipes and the long maturing times of the cheeses in the cellar.