Tyrol Emmental Cheese

The rind-ripened ÖMA Rösslerhof Emmentaler was the first organic hard cheese in Germany and is made from raw milk. It is made by master cheesemaker Martin Bauhofer from the best organic milk from silage-free feeding in a copper vat according to the guidelines of an Allgäu Emmentaler. Milk, microbial rennet, salt, ripening cultures and the cheesemaker's many years of experience make our Emmental a unique treat for the palate. The salt bath and maturing period of at least three months give it its golden yellow rind and full-bodied, nutty taste. The cream produced during the production of Emmentaler is acidified and buttered in the barrel, which is how our delicious ÖMA barrel butter is made. For interested customers and cheese lovers, there is background information and stories about the cheese, the farmers and the dairy. The Rösslerhof farm community consists of 10 Bioland farms that supply fresh organic milk daily for the production of Rösslerhof Emmentaler. All the farms are located within a maximum radius of 20 kilometers from the cheese dairy. ÖMA master cheesemaker Martin Bauhofer cheeses our mild and nutty Rösslerhof Emmentaler using the traditional "Swiss method" in a copper kettle. Incidentally, this is the first organic hard cheese in Germany. The cream used in the production of Rösslerhof Emmentaler is naturally acidified and then buttered in a barrel.