Production takes place every two days and starts in the morning, both in summer- and wintertime. The fresh milk together with the live lactic acid bacteria is brought to a moderate temperature. For the fitness cheese we use 50% whole milk and 50% skimmed milk; for the other cheeses we use whole milk. The rennet is added and after curdling this mass is cut into small cubes (cheese curds) and filled into the moulds. The spices and herbs are added, which give the cheeses the special flavour of the "Gatscher cheese". For the next 24 hours, the product remains warm to ensure adequate fermentation and the right degree of acidity. Then the loaves are put into the salt bath, stored and cared on spruce boards in the cellar. The cheese is stored for between three and six months for the mountain cheese, five weeks for the fitness cheese and six weeks for the others.