Jubi mountain cheese, approx. 180g

For our anniversary, we are celebrating our roots, our values and the people who passionately work behind them every day with this special mountain cheese. As with our Jubi Alpentorte, ÖMA Jubi Bergkäse focuses on genuine cheese craftsmanship, the best raw materials and the creativity of the master cheesemaker. The full-bodied, strong ÖMA Jubi Bergkäse is made by hand from the best organic hay milk according to an old traditional recipe. Master cheesemaker Rudi Gmeiner is responsible for its special quality, accompanying each wheel with great experience and sensitivity. The aromatic Allgäu organic hay milk from herb-rich meadows and the careful, conscientious care with red culture during the impressive 40-week ripening period give Jubi Bergkäse its characterful expression - strong, honest and harmonious at the same time. Its characteristic profile is reflected in its finely structured, slightly crystalline consistency as well as its balanced, delicate taste.ÖMA Jubi Bergkäse is more than just an anniversary product: it is an enjoyable thank you to all those who share our philosophy and a clear commitment to quality, origin and a genuine passion for cheese. 40 years of ÖMA - thank you for maturing with us! For interested customers and cheese lovers, there is background information and stories about the cheese, the farmers and the dairy. Everything is summarized in an ÖMA partner portrait.ÖMA-Sennerei -Sellthürner Käskuche- is nestled in a small high valley near the steep slopes of the Allgäu Alps. The traditional business was founded by farmers back in 1907. The entire farm was converted to organic farming in 1995. Today, the fresh hay milk is collected daily from the 7 Naturland and Bioland farms within a 15 km radius of the dairy. Our cheesemaker Rudi Gmeiner - an absolute Allgäu original - processes the milk by hand and according to old tradition in a copper kettle to make exceptionally tasty raw milk specialties. The wheels are turned three times a week and rubbed by hand with a mixture of red smear bacteria, salt and water, allowing them to develop their flavor and form the typical rind.