The store and dairy was established in 2016 in a renovated barn. In the dairy, the milk is pasteurized by heating the milk to 63.5 ° and maintaining this temperature for 30 minutes, then quickly cooling it to +4 degrees. Their milk is thus pasteurized but not homogenized.
Customer: Härensås Mjölk
Devices: Cheese kettles SKH 50–1500 l, Cheese table SM, Draining cheese table SOM
Final Product: Hard cheese, semi-hard cheese