Behind the name Tonndorfer Schlossmilch is a farm where people work who are passionate about farming and love this profession - working with the animals, the soil, the sun and the rain.

Angler red cattle are kept, a old livestock breed, as it was widespread 50 or 100 years ago. This breed is well suited to the "Tonndorfer Schlossberg", where it is often particularly icy in winter and often particularly dry in summer. The cows are very suitable for grazing because they are smaller and lighter than high-performance cows and have hard, robust hooves.

Mother-bonded calf rearing is practiced for the offspring, where the calf still drinks its daily milk ration directly from its own mother's udder. All cows at Schloss Tonndorf keep their horns. The barn is built accordingly.

The animals are mainly fed with their own grass and hay. The lean hay from the nature conservation areas is supplemented with nutrient-rich clover grass from the arable land. The cows graze the agricultural land. Among other things, they maintain and preserve the species-rich orchards.

Clover grass, cereals and potatoes are grown on the arable land in accordance with organic farming guidelines. The edges of the fields naturally have wide flower strips. Meadows, pastures and arable land are worked with horses as well as tractors. This means that sensitive farmland or forest soil is not burdened by heavy machinery.

The milk from these cows is a specialty: it is rich in fat and protein and contains many valuable ingredients thanks to grazing and hay feeding. The aim of milk processing at Schloss Tonndorf is to keep the special milk quality as natural as possible. This is why the milk is not homogenized. By avoiding homogenization, the milk fat remains in its natural state and is deposited on top of the milk in the form of cream. The handmade, firm yoghurt is also topped with a fine layer of cream. To extend the shelf life of the milk, it is pasteurized. While UHT milk is heated to over 100 °C, chateau milk is heated to 62°-64° degrees for half an hour. This preserves the taste much better.