Cheese and cheese production in the Waldviertel

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The cheese loses whey

Cheese from the Waldviertel

How to make cheese in the Waldviertel. We watched cheese making in the cheese making world in Heidenreichstein in Austria Waldviertel. We actually came here by accident. We had our visit to Hotel Schwarz Alm in Zwettl an excursion through Lower Austria undertaken. As always, we were looking for offers for connoisseurs. The promise of experiencing local cheese and cheese making on site finally attracted us to the world of cheese making.

Cheese and cheese making in the cheese maker world
Cheese and cheese production in the Käsemacherwelt © Copyright Die Käsemacher



Cheese and cheese making in the cheese maker world

Heidenreichstein is about an hour and forty-five minutes from Linz and two hours from Vienna, not far from the border with the Czech Republic. The cheese maker world is located there. In this cheese dairy, emphasis is placed on regional ingredients. The cheese makers have their milk delivered by local farmers. This comes from cows, goats and sheep. They use this to make their cheeses. In the show dairy we could watch how cheese is made.

The actual cheese production can only be seen during the week. Then the cheese makers work. However, we were there on Sunday. Therefore we are shown the process of making cheese. Actually, I think that's better. Because that way we can watch directly how cheese is made. And it works like this:

The milk has to coagulate

First you strain the milk and pasteurize it. This must then turn sour. To do this, they are made to mature with lactic acid bacteria and curdled with rennet. This separates the solid components from the liquid whey. Protein, fat, lactose and minerals form a thick mass. For this, the milk has to stand for a while. Depending on the type of cheese, this can take anywhere from half an hour to several hours.


The cheese loses whey
The cheese loses whey - cheese and cheese making


Cheese and cheese production: The whey is separated from the curd

Through this process, some of the whey already separates from the solid components. That's not enough to make cheese. Therefore you divide this thick mass with the cheese harp in pieces. More whey is separated. This is repeated until the desired thickness is achieved. How strong it is depends on the kind of cheese you want to make.


This is how the cheese gets its shape
This is how the cheese gets its shape – cheese and cheese making

Cheese and cheese making: The bath in the brine

Then you put the cheese in brine. There he begins to form a bark. At the same time, the lake keeps harmful bacteria away.

Cheese and cheese making: Cheese needs to mature

Then the ripening process begins. This may take several weeks to months, depending on the type of cheese. During this time, the cheese maker turns the cheese loaf again and again. He brushes and washes him. In the maturing period, the cheese also gets its special features.

We can observe this process during our visit to the Käsemacherwelt. An exciting thing!


Goats and sheep's cheese
Goats and sheep cheese – cheese and cheese making


This is how the cheese tastes in the world of cheese making

But what would a visit to a cheese factory be without tasting cheese? There will also be plenty of opportunity for this during our visit. Even before we look at the process of making cheese, we try different types of cheese. Afterwards, cheese specialties await us again. After the cheese tour and cheese making, we are shown how to serve it. As an antipasti, for example. With grapes. Or with peppers, dates or olives.

Fascinatingly we find the different cheeses that are produced in the Waldviertel. Among them are the Waldviertel pumpkin cheese, a sheep's milk cheese with pumpkin pieces in the cheese dough. The goat cheese tartlets Cranberry are great. This is cream cheese wrapped in sweet cranberries. The Waldviertler Selchkäse tastes especially good. This spicy sheep's cheese is smoked over beech wood. My favorite cheese!

If you haven't had enough of cheese and cheese production, you can try other cheese specialties in the Käsemacherwelt restaurant. With a view of the pretty surroundings and the town of Heidenreichstein. A trip to the world of cheese making is worth it.

Travel Arrangements:

You can experience cheese and cheese making here:

Käsemacher world
Litschauer street 18
3860 heath empire

Parking at the airport

Here you can reserve your parking space at the airport.


Book yours here Arrival by plane, bus or train*. You can reach Heidenreichstein by car from Munich in four hours (without traffic). away Salzburg takes two hours thirty minutes, ex Vienna two hours and up Linz one hour forty five minutes.

Car Rentals:

Cheap Car Hire - Book Fast and Easy! *


We have in Hotel Schwarz Alm * in Zwettl, which you can also book through our partner From there you drive a good half hour.


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Discover more travel tips for trips to savor on our blog TravelWorldOnline.

Source: own research on site. We thank the Hotel Schwarz Alm for the invitation. Our opinion, as always, remains our own.

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Cheese and cheese production in the Waldviertel

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn