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The CREMIGE is traditionally made from the best organic cow's milk in a copper kettle in the Gläserne Molkerei on the edge of the Spreewald. The round loaf matures for about 4 weeks on red spruce boards. It is regularly turned and refined with brine and red smear cultures. The CREMIGE has a particularly mild taste and is a pleasure at any time of the day.
At the gates of Berlin, on the edge of the Spreewald, the cheese specialties of the Gläserne Molkerei are made. Traditional recipes and the craftsmanship of the master cheesemakers guarantee a unique taste experience! Interested customers can take part in guided tours through the dairy in Münchehofe and watch how the cheese is made in the copper cauldron and matures peacefully on red spruce boards. Transparency from the start!
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