ÖMA organic cheese

Bio-Käsewelt was created at a time when organic cheese was still a rarity on the market. It all began in 1981 with our ever-popular ÖMA Rösslerhof Emmentaler, which, in its early days, was the first organic hard cheese in Germany and thus a pioneer in its field; it remains an absolute perennial favourite on every cheese counter to this day. It remains a true specialty, as it is still made in a copper vat according to the production guidelines for an Allgäuer Emmental. Over the years, more and more regional specialties have been added to the range. The company’s founders did not shy away from even “more daring” projects, such as an organic baked Camembert—still the only one of its kind today—and so, with great enthusiasm and perseverance, they succeeded in making their mark on the growing organic cheese market. While we take great pride in our regional specialities and the wide range of varieties native to the Allgäu, it was clear that there were still numerous renowned and delicious specialities from other regions to discover and make available to our growing organic cheese clientele. That is why, over the years, we have expanded our range to include national and international specialities.

A key factor in ÖMA’s development into a full-range supplier has been, and continues to be, the creative collaboration with and the wealth of ideas from our master cheesemakers. Only in this way has it been possible to tinker with new cheese varieties, develop ideas and put them into practice. Our customers’ wishes have also consistently provided the impetus to try, examine and taste new products time and time again. Our range is constantly evolving around its core and adapts to the changing demands of the market.

Among other things, this led to the development of the first organic Mozzarella produced in Germany; Smoked organic Mozzarella pearls—the ÖMA Scamorzetti Affumicate—and a signature soft cheese, ÖMA L’amour Rouge d’Antoine, have also joined the range. Parmigiano Reggiano and Mozzarella di bufala are now just as much a part of our range as traditional Swiss cheeses, distinctive French varieties, our Greek cheese, and various goat’s and sheep’s milk specialities. Over the years, we have built up a range of around 250 different types of cheese. Our range

includes standard varieties such as Brie or Gouda, which are produced in accordance with the strict guidelines of the Cheese Regulation and must also meet these guidelines in terms of flavour. Regional specialities that bear the EU ‘Protected Designation of Origin’ quality label and may only be called by that name if they are produced and manufactured in the Allgäu according to a strictly prescribed recipe enrich our range. These PDO cheeses include, for example, our ÖMA Allgäuer Emmentaler g.U. and ÖMA Allgäuer Bergkäse g.U.. Other quality features of our range, such as the labelling of lactose-free products, have gained in importance in recent years. Our lactose-free products are Naturally lactose-free, which means that the lactose content has been reduced through the natural maturing process.

Our ÖMA brand guarantees consumers high-quality organic products—preferably meeting association standards—with transparent traceability of raw materials and natural cheese production—the cheese is made exclusively from milk, cultures, rennet and salt. Full ingredient declaration in accordance with BNN guidelines ensures full transparency for the end consumer.

With a range of packaging units and container sizes, our products are available for self-service shelves, cheese counters, as well as for large-scale processors and the catering trade.