Welcome to Mila's Milk Road!

Day by day, 350.000 litres of milk are being processed by our cooperation's plants in the heart of South Tyrol . This adds up to 4,124.000 Mila products a week: Yoghurt, cheese, milk, butter, cream cheese, buttermilk and cream. 

Here you have the chance of getting to know the whole production process - from the alpine pastures and mountains meadows all the way to the shelf. 

In order to start the video, please click on the image below!

Hygienic Sluice: Entering into the cheese making area is only possible through a hygienic sluice. Hand and shoe disinfection is required for all workers. 

In the factory in Brunico, lactic acid bacteria and rennet are added to the fresh milk: the mixture congeals. 

When the curd has reached a state of readiness called a “clean break” it is sliced and cut up. 

The curds are then pressed into moulds.

Excess whey drains off through this process of cutting and pressing. 

Next the curds are formed into loaves. 

The loaves are soaked in brine for a period of between one hour and several days, depending on the type of cheese.
 
The cheese loaves are removed from the brine and placed into special ripening rooms. There, a robot turns the cheese a few times a week; they are carefully brushed and given a red smear coating of Brevibacteria linens. 

The cheese is then left to age in ripening rooms at various temperatures for a period of one to several months. 

Although Mila cheeses are typically ripened with Brevibacteria linens, some are ripened with mould instead. 

In the ripening rooms, the cheese reaches full flavour and the desired consistency. 

The various types of speciality cheeses are packaged: they are now ready to be delivered to the consumer. 

Cheese loaves are usually sold whole. 

Mila and Senni Table Cheese: a delicious range of cheeses to fit every occasion and taste.