In the production of Tyrolean curd cheese, finest Tyrolean alpine milk is curdled with rennet and lactic acid cultures. The protein changes the structure, becoming solid and forming a cheese mass. The whey is subsequently separated by centrifuging, making the curd particularly creamy.
In Tyrolean Bröseltopfen (crumbly curd cheese), the whey is removed gently in a rotating drum. This process produces rough granules of curd, which characterise the consistency of the product. Curd cheese is not subjected to a ripening process, so it is incomparably young in character.