The art of cheese manufaction!

Before the curd is processed it has to stay for three days in the maturation room. After maturation the curd will first be cooled and then heated. While stirring the spices are added. So 12 different high end flavours are created.

In the beginning Mario Wiesner’s grandfather personally delivered his Kochkäse with bucket and dipper to the regional inns. Nowadays the complete product line is available in different packaging units at the food trader for all gourmets.

By the way: real boiling is no longer necessary thanks to modern technology.