Mountain cheese in slices, 150g

On the counter, the ÖMA Alm-Riegel not only impresses with its tangy taste, but also with its shape - the practical bar made from organic milk is easy to handle and cut. The classic rind ripening and care with red culture creates a hearty snack cheese with a special smoothness during the ripening period of at least 3 months. It also has excellent melting properties and can be used in a variety of ways. For interested customers and cheese lovers, there is background information and stories about the cheese, the farmers and the dairy. Gently rolling hills, lush green meadows and the typical brown cattle characterize the landscape around the ÖMA production facility in Kimratshofen in the Bavarian Allgäu. Here, the company can look back on a long tradition of milk processing, the foundations of which were laid in 1960 with the establishment of the Kimratshofen-Frauenzell milk processing plant. The merger with two other dairies in 2010 created Allgäu Milch Käse eG - AllMiKäs for short. Due to the close cooperative ties with the supplier farmers, there is a deep rootedness and connection with the region, which is reflected in social commitment, sustainable management and careful use of resources. In recent years, master cheesemaker Hubert Dennenmoser has invested 5 million euros in the areas of energy, water and waste water, as a result of which the cheese dairy can boast an excellent energy balance with 30-40% savings in energy and water consumption per kilo of cheese. Among other things, this was achieved by installing its own wind power plant, its own combined heat and power plant and a solar system. The area of land farmed organically by the organic farmers is also impressive at over 3,500 hectares.