Milchplus Käserei Jegenstorf (Jegenstorf)

Milchplus Your regional cheese dairy

Historical

From the obituary of Eduard Rudolf von Stürler 1814-1905, of Jegenstorf, it can be seen that he was a great promoter of agriculture. In 1840 the cheese cooperative was founded on his initiative. 1852 Cheese merchant Fehr from Burgdorf took over the production from the summer: 260 loaves of 100-120 pounds each gave a total weight of 28,457 pounds. 1 loaf of 100 pounds was worth about Fr. 43.00. This information was given by Mr. Roth, cheese merchant from Burgdorf. At that time, the cheese-making society consisted of 19 farmers from Jegenstorf and Münchringen. The farmers committed themselves to deliver their milk away from the cows in clean dishes. In the morning and in the evening. The milk buyer, Christen Gfeller promised to pay an average of 4 ¼ Rp. per pound for the milk delivered. This was done in silver or gold coins. The suppliers undertook to take the cheese to the cheese maker for up to 5 hours and to feed the horses at their own expense. The carters, on the other hand, were fed by the cheese maker. Furthermore, the firewood had to be brought to the cheese maker's home free of charge for up to 1 hour. 1863: 19 suppliers produced 321,240 pounds of annual milk at a price of 10 ¼ Rp. Per liter. According to the minutes, the milk was sold to Samuel Blaser, cheese maker in Escholzmatt.

CH 3133 - round perforation, golden yellow rind, nutty taste.

CH - 3133 a postal code? Wrong the cheese number of Milchplus Jegenstorf. Is it certain that not only Emmentaler is written on it, but is also in it? Wearing a fleece cap, a white plastic coat and blue shoe covers, I slide into the heart of the cheese factory: roaring machines, blue hoses, shiny chrome steel pipes. The warm, humid air smells sweetly of whey. The three knife harps stir 3,000 liters of milk in the huge vat. Plant manager Fritz Schär reflects: "3000 liters correspond to the daily production of about 100 cows. The copper-red kettle satisfies me: Emmentaler AOC, in German: geschützte Ursprungsbezeichnung. During processing, copper dissolves from the vessel walls and passes into the cheese. Only Emmentaler with copper deserves the AOC seal of quality.

The milk, thickened with rennet, looks like cottage cheese. "Taste it," the master cheesemaker invites me, holding out a handful of curd. The warm, moist curd is soft and almost tasteless. "Hard cheese is only produced with a fine curd grain, otherwise the water content is too high," says Schär. By force of heat, the lactic acid bacteria multiply. For a few days now, not only the cultures awarded for Emmentaler AOC have been swimming in the curd, but also drops of the secret bacterial culture HNK. Master cheesemaker Schär, the dropper bottle with pipette in his hand, sees my questioning look and smiles; "HNK means proof-of-origin culture. In my Emmentaler ready for consumption, the DNA structure of the secret bacterial culture will be detectable, a kind of paternity test." The new protection against cheap copies was developed by Agroscope, a federal research institute.

A wonderful sweet and salty Emmentaler scent wafts through the open cellar door. As if on ice, I glide in my shoe covers over the slightly greasy cellar floor. The many round Swiss crosses and the cheese number CH 3133 bear witness to traditional Jegenstorf craftsmanship. The so-called large-hole cheese is perforated in the perforated cellar. "Emmentaler is the only cheese that ferments twice," explains Schär. He adds propionic acid bacteria to it in the copper vat. When the bacteria ferment, the lactic acid is converted into aromatic substances and carbonic acid. So the beverage gas not only bloats my belly, but also the cheese belly. The difference: In Emmentaler, the gas collects at the weakest points and forms the characteristic holes. The master cheesemaker slowly strokes the round Swiss crosses. He feels the oily surface of his sweating Emmentaler. Gently taps the cheese wheel, checks whether it is full of holes. The secret of the holes is revealed.

The scent of Emmentaler in my nose, I climb the stairs back to the store. I can't resist. "I order a piece of Emmentaler from Sandra Zaugg and hurry home. I'd rather check for myself right away. The cheese paper rustles. An unmistakable aroma rises to my nose. Clean, round, nut-sized holes yawn out of the yellowish dough. Carefully, I shove a large piece of Emmentaler into my mouth: mmh-mild, sweet and nutty. First-class Emmentaler AOC CH 3133!

Our milk suppliers

Aeberhard Fritz Jegenstorf

Buri Hannes+Brigitte Kernenried

Bütikofer Christian+Rosmarie Jegenstorf

Bütikofer-Schär Ruedi+Erika Kernenried

Bütikofer-Ingold Peter+Susanne Kernenried

Freiburghaus Hans+Ruth Jegenstorf

Häni Martin+Karin

Hofer Paul+Christine Ballmoos

President Hofer Andreas+Brigitte Ballmoos

Imhof Christoph+Renate Iffwil

Isch Urs+Beatrice Jegenstorf

Iseli Hans-Hermann+Ruth Jegenstorf

Jost Fritz+Esther Jegenstorf

Junker Hanspeter+Ruth Jegenstorf

King Remo Iffwil

Ruchti Urs+Franziska

Ruchti-Gerber Samuel

Schär Adrian+Susanne Kernenried

Scheidegger Liliane

Schneeberger Konrad Zuzwil

Stämpfli Hans Ulrich

Suter Anton+Elsbeth Zuzwil

Wanner Hans

Weber Peter+Maja Iffwil

Wüthrich-Räz Andreas+Adelheid

Wyss Hans-Rudolf

Wyss Heinz Zuzwil

Zingg Ernst+Ursula

Technical data

• 24 milk suppliers from Jegenstorf, Iffwil, Zuzwil, Ballmoos, Dieterswil, Seewil and Kernenried.
• 4 Mio.kg annual milk quantity
• Optimal capacity = 8 loaves of Emmentaler / day à 95kg (277'000kg cheese per year)
• 200'000kg are processed for speciality production, such as pasta-drink milk, yoghurt, semi-hard cheese and soft cheese.
• Milk delivery 1 time daily with collection vehicle

Our Team

https://milchplus.ch/content/ueber_us/our_team/index_ger.html

Own products

https://milchplus.ch/content/unser_sortiment/own_products/index_ger.html