Actually, he had begun raising goats as a way of keeping the steepest slopes mowed. And then the veterinarian said that it would be a shame not to process the resultant goat's milk – so that's how this young man's career as a cheese-maker began. In intensive seminars, the Andreas acquired the necessary knowledge about processing milk – and especially the milk of goats and sheep – and by the year 2000, he had already won his first award (First Place for his sliced cheese) at the "Wipp Valley Alpine Cheese and Alpine Butter Tasting Contest. "And then I continued winning awards, year-in and year-out," Andreas says with visible pride.
His 40 goats and five cows provide him with enough milk to manufacture a considerable number of wheels of cheese. In his cheese-dairy, Andreas makes cream cheese, sliced cheese, and cheese spread, seasoned with thyme, parsley, basil, or other herbs from his mother's garden. "There are lots of recipes," says Andreas. The proper ambient conditions and wholesome milk are the most-essential prerequisites. Of course, he didn't want to reveal any trade secrets.