The Domäne has a herd of 55 Montbéliard milk cows, a robust old race. Their milk is ideally suited for cheese-making due to its high protein content. We also keep 8 Jersey cows for the high fat content in their milk.

The animals live at the Domäne in straw-filled loosehousing barns with a passage to an outdoor covered feeding site that is always open. The adjoining pastures are used every day.

The cows give an average of 20 litres of milk per day. They are not bred to be highly efficient for a short term, but to achive good, lifelong results. The cows are milked twice a day, and the cooled milk is delivered directly to the cheese dairy.

To produce liquid milk, cream, joghurt and butter, the milk is pasteurized, whereas raw milk is used for cheese-making.

The Domäne's specialities are the "Schichtkäse", a kind of cheese made of skimmed milk and fat milk, and mozzarella. Various hard and soft cheeses complete the range of dairy products available. The "DomänZola", a blue cheese, is a special soft cheese that has been awarded the Golden Prize of the German Agricultural Society (DLG) several times. The production methods used in our cheese dairy are very much orientated towards the traditional techniques.