The emerging cream, which we do not need to produce our cheese, is crucial. For us, the total use of the milk is from great importance.

The cream is heated to minimum 95°C, afterwards cooled and soured with special bacteria cultures.

When the cream is mildly soured, the Original Fassbutter made of sour cream will be produced in special butter barrel.

The same process is valid for the cream, that emerges during the production of our Bioland-Emmentaler.

With the same procedure, we produce our Allgäuer Bioland Fassbutter.