Emmental cheese in slices

Colorful, herb-rich meadows and hay grown on our own farm provide the perfect foundation for fresh and flavorful hay milk, which is processed at the ÖMA production facility in Kimratshofen into delicious ÖMA hay milk specialties.  The production of hay milk is the most traditional form of milk production. In the summer, the dairy cows enjoy the colorful variety of different grasses and herbs in the pastures; in the winter, their diet consists exclusively of hay and mineral-rich grain meal. For the raw material milk and the cheese treasures produced from it, this means not only first-class quality but also a wealth of particularly valuable nutrients and an authentic, pure flavor. At the Kimratshofer Cheese Factory, the production of Emmental is a time-honored tradition. Years of experience, artisanal skill, and high-quality hay milk guarantee that the ÖMA Hay Milk Emmental offers a cheese-eating experience of the very highest quality. And because this delicately nutty classic is so popular, it s available in a convenient loaf shape for the service counter and, for the self-service aisle, in slices in innovative packaging made from 72% paper. Our cheese slices for the self-service refrigerated shelf not only promise a variety of flavors in 7 varieties but are also certified by industry associations and stand out thanks to their innovative packaging. This packaging consists of 72% paper and can be completely separated and recycled separately. In doing so, we not only reduce plastic use but also pay close attention to the processes that take place after consumption. -Best Organic - Better Packaged-. For interested customers and cheese lovers, we provide background information and stories about the cheese, the farmers, and the dairy. All of this is summarized in an ÖMA partner profile. Gently rolling hills, lush green meadows, and the characteristic Brown Swiss cattle characterize the landscape surrounding the ÖMA production facility in Kimratshofen in the Bavarian Allgäu. This area boasts a long tradition of dairy processing, the foundation of which was laid in 1960 with the establishment of the Kimratshofen-Frauenzell dairy processing plant. Thanks to close cooperative ties with the supplier farmers, the company has deep roots and a strong connection to the region, which is reflected in its social commitment, sustainable business practices, and careful use of resources.  In recent years, under Master Cheesemaker Hubert Dennenmoser, 5 million euros have been invested in energy, water, and wastewater management, enabling the cheese dairy to achieve an outstanding energy balance with 30 40% savings in energy and water consumption per kilogram of cheese. This was achieved, among other things, through the installation of the dairy s own wind turbine, combined heat and power plant, and solar power system. The area farmed organically by local organic farmers is also impressive, covering over 3,500 hectares.