ÖMA Heumilch Emmentaler gerieben, Demeter - SB
ÖMA Heumilch Emmentaler is a classic, rind-ripened hard cheese made in the Allgäu region and a raw milk specialty that no cheese counter should be without. Fresh grass smelling of flowers and herbs and carefully dried hay form the basis for the high-quality feed of the Demeter cows. This gives the milk its unique taste and gives the cheese its nutty and mildly aromatic flavor. Around 1,000 liters of Demeter hay milk from cows with horns are processed to make one 80 kg wheel of cheese. After cheesemaking, the wheels are placed in a salt bath for 2-3 days and then in the cellar at 20-25 °C for 4-6 weeks. Here the propionic acid bacteria in the cheese produce CO², which creates the holes in the Emmental. When the cheese has the desired holes, it is matured in a maturing cellar at 8-10 °C. For interested customers and cheese lovers, there is background information and stories about the cheese, the farmers and the dairy. Our ÖMA cheese dairy Leupolz, which was founded in 1960 as the cooperative 'Emmentaler Käserei Leupolz', is located in the middle of the Allgäu hills. Due to the increasing number of organic dairy farmers in the region, a second, separate production line was set up in 1986, on which only Demeter products are produced to this day. Master cheesemaker Pit Pfohl and his employees process 13,000 liters of fresh Demeter milk into butter, semi-hard and hard cheese every day. The most popular of these are the classic hard cheeses Heumilch Emmentaler and Heumilch Bergkäse, and the 22 Demeter supplier farmers cultivate their farms using biodynamic farming methods. This is characterized by diversity in cultivation and animal husbandry, the development of the farm as an individual, living organism, working to the rhythm of natural cycles and cosmic influences and the targeted use of biodynamic preparations.the horned dairy cows graze on the herb-rich Allgäu meadows in summer and are fed exclusively dried hay and the farm's own grain meal in winter.
Best Demeter quality for baking, gratinating for Kässpätzle and, and, and - recipes for the product can be found at www.oema.de
Herstellung in Deutschland
, Allgäu
.
Ursprung/Rohstoffe:
Deutschland
- Herkunft landwirtschaftliche Zutaten
-
EU-Bio
- Herkunftsland
-
Deutschland
- Zertifizierung
-
EU Bio-Siegel
- Verband und Kontrolle
-
Demeter (DD)
- Bio-Kontrollstelle
-
DE-ÖKO-006
Lebensmittel
- Rechtliche Hinweise
-
Unter Schutzatmosphäre verpackt
- Aufbewahrungs/Verwendungshinweise
-
Unsere geriebenen Hartkäse können direkt aus dem Kühlschrank heraus verarbeitet werden. Sie lagern bestenfalls im oberen Bereich des Kühlschranks bei ca. 8-12°C und in der Originalverpackung.
- Verpackung mit Schutzgas
-
70% Kohlendioxid, 30% Stickstoff
Hersteller
ÖMA Beer GmbH - Ökologische Molkereien Allgäu
,
Marke ÖMA
Zutaten
Monoprodukt
KUHMILCH*, Speisesalz, Milchsäurekulturen, mikrobielles Lab
**aus biodynamischer Erzeugung
Ernährungshinweise
Vegan
Vegetarisch
Rohkost
Ohne Schweinefleisch
Ohne Rindfleisch
Allergene
- Laut Rezeptur enthalten
-
Milch
Käse
Fettstufe:
Vollfettstufe (DE)
, nicht gereift
Käsegruppe:
Hartkäse (DE)
Fettgehalt in Trockenmasse: gleich 45 %
- Labart
-
Mikrobieller Labaustauschstoff
- Rinde
-
keine Rinde
- Salzart
-
Siedesalz
- Tierart
-
Kuh
- Wärmebehandlung
-
mit Rohmilch hergestellt
Durchschn. Nährwerte
pro 100 g:
| Energie |
Fett |
gesättigte Fettsäuren |
Kohlenhydrate |
Zucker |
Eiweiss |
Salz |
|
1400 kJ
=
342 kcal
|
28.0g |
17.0g |
<0.1g |
<0.1g |
32.0g |
1.0g |
Verpackung
Nettofüllmenge:
100.0 Gramm (g)
Last-Update: 11/19/24, 3:33 AM /
HEUM EMMENge / af0d79a1-1c4e-422e-95bf-11928880c9be /
Version: 1