Heumilch Emmentaler

Herkunft: Deutschland
Hersteller: ÖMA
Verband/Zertifikat: DE-ÖKO-006
Handelsklasse: II
Menge: (der Artikel wird genau eingewogen)
Artikelnummer: #3524
Artikel-Info: mikrobielles Lab
Preisangaben inkl. MwSt.

Herkunft: Deutschland
Verband/Zertifikat
Handelsklasse: II
Menge: (der Artikel wird genau eingewogen)
Artikel: #3524
Artikel-Info: mikrobielles Lab

ÖMA

Deutschland

ÖMA Beer GmbH
Ökologische Molkereien Allgäu
D 88161 Lindenberg im Allgäu

Kontrollnummer DE-BY-006-12899-BCD

www.oema.de

(Daten von Ecoinform)

ÖMA Heumilch Emmentaler rindeng., Demeter- Theke

ÖMA Allgäuer Emmentaler PDO is the classic rind-ripened Allgäu hard cheese and a 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. As a regionally significant and traditional Allgäu product, it bears the 'protected designation of origin' seal. Among other things, the milk must come from the region and the cheese must be produced and matured there. Allgäuer Emmentaler may also only be made from raw milk and the cows must not be fed silage or other fermented feed. These feeding regulations only apply to Allgäuer Emmentaler PDO. They do not apply to other Emmentaler, as the milk may be heated before processing. For interested customers and cheese lovers, there is background information and stories about the cheese, the farmers and the dairy. All summarized in an ÖMA partner portrait. 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 hard cheese classics Allgäuer Emmentaler and Allgäuer Bergkäse. The 22 Demeter farmers who supply the cheese farm 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, while in winter they are fed exclusively dried hay and the farm's own cereal meal.

Our ÖMA Allgäuer Emmentaler in slices or finger-thick "sticks" is our snack cheese of choice. Diced, it finds its place in the middle of every cheese platter. Grated, it is used in a wide variety of ways in (not only southern German) cuisine. You can find recipes at www.oema.de

Herstellung in Deutschland , Allgäu .
Ursprung/Rohstoffe: Deutschland

Herkunft landwirtschaftliche Zutaten: EU-Bio
Herkunftsland: Deutschland
Kontrollstelle: DE-ÖKO-006 (ABCERT AG)
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Demeter (DD)

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 biodynamischer Erzeugung

Ernährungshinweise

Vegetarisch Ohne Schweinefleisch Ohne Rindfleisch

Allergene

Laut Rezeptur enthalten: Milch

Käse

Fettstufe: Vollfettstufe (DE)

Reifezeit 3 Monat(e) , rindengereift

Käsegruppe: Hartkäse (DE)

Fettgehalt in Trockenmasse: gleich 45 %

Labart: Mikrobieller Labaustauschstoff
Rinde: Rinde verzehrbar
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: 10.0 Kilogramm (kg)
kein Pfand (DE)
kein Pfand (AT)

Last-Update: 5/1/24 12:57 AM / HEUM EMMENTA / 61fe85df-6f25-4827-bb1f-208ee05998ce / Version: 1