Emmental cheese in slices

Colourful, herb-rich meadows and the farm's own hay are the excellent basis for the fresh and tasty hay milk that is processed into the delicious ÖMA hay milk specialties at the ÖMA production facility in Kimratshofen.  The production of hay milk is the most original form of milk production. In summer, the dairy cows enjoy the colorful variety of different grasses and herbs in the pastures, while in winter their diet consists exclusively of hay and mineral-rich grain meal. For the raw material milk and the cheese treasures obtained from it, this means first-class quality, a great wealth of particularly valuable ingredients and an unadulterated, pure taste. The production of Emmental has a long tradition at the Kimratshofer cheese dairy. Many years of experience, craftsmanship and valuable hay milk guarantee top-quality cheese enjoyment with ÖMA Heumilch Emmentaler. And because this fine, nutty classic is so popular, it is available in a handy bread shape for the service counter and for the self-service shelf in slices in innovative packaging made from 72% paper. Our cheese slices for the self-service chilled shelf not only promise a wide range of enjoyment in 8 varieties, but are also association-certified and impress with their innovative packaging. This consists of 72% paper and can be completely separated and recycled. We not only save on plastic, but also pay attention to the processes that take place after consumption. -Best organic - better packaged - this guarantees sustainability on the organic self-service shelf. 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, we 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. 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 energy, water and waste water, which has enabled the cheese dairy to achieve 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.