Our cheese masters take their time when producing the most popular cheeses from the fresh milk of the South Tyrolean mountain farms. It takes up to six months for a Mila cheese to ripen completely, which means ensuring that it has developed its full flavour and the required consistency.

How cheese is made
In order to produce Mila cheese, 100% GMO-free raw milk is first tested for quality and then pasteurized to eliminate any pathogens. Selected cheese cultures and natural rennet are then added to the milk. The rennet breaks up the milk protein casein, and then the milk thickens, or rather, as we say, it curdles. When the curd has reached a state of readiness called a “clean break”, it is sliced and cut up. The whey is then drained off and the curd is pressed and formed into cakes. The cakes are then immersed in a salt bath for anywhere from 1 hour to several days. Most cheeses are then finally placed inside red wax, though others are aged further by adding fungal cultures. The cheeses ripen at different temperatures for up to several months depending on the type of cheese. The cakes are turned several times and brushed during this period. The ripening process gives each cheese its typical organoleptic characteristics.

The range of cheeses by Mila
Mila offers the most extensive range of cheeses of all dairies in South Tyrol. The semi-hard cheeses are sold primarily in South Tyrol and abroad. According to the cheese variety we need from 10 kg to 12 kg of milk to produce 1 kg of cheese.