Délicette

Master cheesemaker Georg Bantel conjures up the creamy and hearty soft cheese specialty ÖMA Délicette from organic milk that is delivered fresh every day. After 2-3 weeks in the maturing cellar, the soft cheese with white mold is packaged in a wooden chip tin, in which it can later be baked in the oven. With our ÖMA Délicette, you can create a perfect meal at any time and in no time at all. In large or small groups, with the family or as a couple, the oven meal proves to be a wonderfully simple and quick cheese dish. In the cooler months of the year from the oven, in summer as a grilled version, the Délicette offers creamy soft cheese enjoyment at its best - the hit for your self-service shelf! For interested customers and cheese lovers, there is background information and stories about the cheese, the farmers and the dairy. All summarized in an ÖMA partner portrait. The Bantel family cheese dairy, founded in 1886, converted to organic farming in 1996 on the initiative of Ökologische Molkereien Allgäu. Today, ÖMA master cheesemaker Georg Bantel processes 60,000 liters of organically produced Alpine milk into premium products every week. The energy for production is supplied by the company's own photovoltaic and biomass heating system, and energy is saved by a heat recovery system. A total of 12 selected farmers supply the precious raw material milk and contribute to the preservation and maintenance of the landscape with their work every day. The milk comes from Germany and Austria and the supplier farmers' farms are all located in the Vorarlberg region within a maximum radius of 15 km from the dairy. Short distances.