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Cheddar jung 3 Mon. gereift 50% ÖMA

Cheddar jung 3 Mon. gereift 50% ÖMA
Herkunft
Deutschland
Verband/Zertifikat
DE-ÖKO-006
Menge
(der Artikel wird genau eingewogen)
Artikelnummer
#1659
Preisangaben inkl. MwSt.
 
Herkunft
Deutschland
Verband/Zertifikat
Menge
(der Artikel wird genau eingewogen)
Artikel
#1659
Cheddar jung 3 Mon. gereift 50% ÖMA


ÖMA Allgäuer Cheddar Jung, Bioland - Theke

Cheddar from the Allgäu - very unusual and as special as the special curd treatment. The pea-sized curd is allowed to settle and grow together to form a curd cake. This is then divided into flat cakes, which are stacked and rearranged several times. At the same time, the so-called 'post-acidification' takes place due to the formation of lactic acid. After sufficient acidification, the fibrous curd mass is cut into cutlets. The cutlets are salted and then shaped and pressed. After 3 months at 7-10°C, our ÖMA Allgäuer Cheddar Jung is finally matured and acquires the typical taste that makes it so popular. The hard cheese is ideal for melting and gratinating, and the history of cheddar dates back to the 12th century. The town of Cheddar in England gave its name to this cheese, which is very popular all over the world.Cheddar matures at a temperature of 7 to 10°C for at least 10 months and is characterized by its mild taste.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.
As a young cheese, Cheddar is suitable as a table cheese and for classic English toast.

Herstellung in Deutschland , Allgäu .
Ursprung/Rohstoffe: Deutschland
Zertifizierung
EU Bio-Siegel
Herkunft landwirtschaftliche Zutaten
LAND + Landwirtschaft
Herkunftsland
Deutschland
Verband und Kontrolle
Bioland (DB)
Bio-Kontrollstelle
DE-ÖKO-006

Lebensmittel

Aufbewahrungs/Verwendungshinweise
Unsere Hartkäse sollten vor dem Verzehr ca. 1 h Zimmertemp. genießen dürfen. Sie lagern bestenfalls im oberen Bereich des Kühlschranks bei ca. 8-12°C und sollten in ÖMA Käsepapier aufbewahrt werden (Käsepapier immer für das selbe Stück Käse verwenden).

Hersteller

ÖMA Beer GmbH - Ökologische Molkereien Allgäu


Marke ÖMA

Zutaten

Monoprodukt

KUHMILCH*, Speisesalz, Milchsäurekulturen, mikrobielles Lab
*aus kontrolliert ökologischer Erzeugung

Ernährungshinweise

Vegetarisch Ohne Schweinefleisch Ohne Rindfleisch

Allergene

Laut Rezeptur enthalten
Milch

Käse

Fettstufe: Rahmstufe (DE)

, nicht gereift

Käsegruppe: Hartkäse (DE)

Fettgehalt in Trockenmasse: gleich 50 %

Tierart
Kuh
Salzart
Siedesalz
Labart
Mikrobieller Labaustauschstoff
Wärmebehandlung
mit pasteurisierter Milch hergestellt
Rinde
keine Rinde

Durchschn. Nährwerte

pro 100 g:
Energie Fett gesättigte Fettsäuren Kohlenhydrate Zucker Eiweiss Salz
1610 kJ = 388 kcal 29.0g 22.0g <0.1g <0.1g 26.0g 1.4g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)
kein Pfand (DE)

Last-Update: 4/18/26, 7:45 PM / Allgäuer Cheddar Jung / 38744364-5641-45e5-b8db-18d807e95e70 / Version: 2