Questions and answers
Which rennet are you using in your cheese?
All our produced cheeses (Mozzarella, hard cheese, semi-hard cheese and soft cheese) contain only the microbial rennet suitable for vegetarians
Do you produce your cheese with pasteurized milk?
All our dairy products are produced from pasteurized milk.The raw milk is heated to a temperature of 72 – 75 °C for 15 – 30 seconds prior to using it in the production process.
Is your Emmental cheese analogue/ artificial cheese and/or does your grated Emmental contain cheese analogue / artificial cheese?
All our cheese products are definitely "real cheeses". Our cheese is strictly produced according to German cheese-regulations. As for our Emmental, we use the traditional method only the following ingredients milk, lactic acid cultures, rennet and salt.
What does “naturally lactose-free mean?
Many people suffer from an intolerance of milk and milk products because of its milk sugar contained therein, also known as "lactose". During the aging process of hard cheese, semi-hard cheese and soft cheese, this will be mostly eliminated thus resulting in a lactose content of less than 0,1% in the end product.
Therefore, many people suffering from the so called lactose intolerance can consume these cheeses without any problem and do not need to avoid our Emmentals (Hard Cheese), Almdammer (Semi-hard cheese) as well as our soft cheese products such as Camembert, Romadur, Limburger and "cheese for the oven"
Are your products gluten-free?
There is no Gluten in our entire assortment of dairy products. In order to offer our grated products such as grated Mozzarella and grated Emmenta, we have knowingly chosen the gluten-free separating agent of corn starch.
How much Calcium does your Emmental contain?
Our Emmental contains approximately 1 g Calcium / 100 g product. With the recommended portion size of 60 g, you are already covering half of the suggested daily requirement of Calcium (1,2 g / d).
What kind of milk is used for the production of your cheese?
Can I eat the cheese rind of your Limburger?
It is absolutely safe to eat the cheese rind of our red culture cheeses. You should not miss this aromatic pleasure.
Cheese during pregnancy
Tips to remember when consuming cheese during the pregnancy::
Not all types of cheese are recommended for mother and child. It is suggested to avoid cheeses from raw mild, as well as red smear cheese such as Limburger and Romadur and cheese from open vessels (Feta, Mozzarella) Mozzarella, hard cheese, semi-hard cheese, soft cheese, Mascarpone and Ricotta are all produced and packed in an industrial way from pasteurized cow`s milk and thus harmless.
You can find detailed information on this subject at the following link
Special nutrition information for pregnant women.