Allgäuern frying and grilling
cheese – now new in organic shops
Jeder Punkt ein Argument.
Einfach mit dem Finger nach links wischen!
Our latest innovation
: frying and grilling cheese.
That’s why you’ll find frying and grilling cheese in organic shops.
- the perfect meat alternative
- Nature or with herbs
- Available on self-service shelves or at the service counter
- Retains its shape
- does not melt when heated
- The herb variety is seasoned with seven regional Bioland herbs.
- made from fresh, daily-milked Allgäuer Bioland milk
- Handcrafted at the Allgäu Cheese Factory.
This is where the cheese is made
In the small village of Kimratshofen—northwest of Kempten—the vision of a small, fine cheese-making business was realised in 2013:
to combine artisanal craftsmanship with modern technology and environmental protection. The modern, light-filled facility is run by master cheesemaker Max Sontheim. Together with his 15 staff, he transforms around 20,000 litres of Allgäuer Bioland milk into creamy soft cheese specialities every day. The term “manufactory” is to be taken literally here, as the production, care and finishing of the cheese are indeed carried out by hand.
Max’s passion for cheese is clearly in his genes, as his father is also a master cheesemaker and his mother runs a small alpine dairy. After completing his apprenticeship at Allgäu – which he finished at the “tender” age of 16 – he moved to Switzerland to gain experience and refine his skills. His intuitive touch, combined with high-quality organic milk from pasture-raised cows and efficient cheesemaking craftsmanship, is the secret behind the exceptionally fine Kimratshofer cheese specialities.
to combine artisanal craftsmanship with modern technology and environmental protection. The modern, light-filled facility is run by master cheesemaker Max Sontheim. Together with his 15 staff, he transforms around 20,000 litres of Allgäuer Bioland milk into creamy soft cheese specialities every day. The term “manufactory” is to be taken literally here, as the production, care and finishing of the cheese are indeed carried out by hand.
Max’s passion for cheese is clearly in his genes, as his father is also a master cheesemaker and his mother runs a small alpine dairy. After completing his apprenticeship at Allgäu – which he finished at the “tender” age of 16 – he moved to Switzerland to gain experience and refine his skills. His intuitive touch, combined with high-quality organic milk from pasture-raised cows and efficient cheesemaking craftsmanship, is the secret behind the exceptionally fine Kimratshofer cheese specialities.
Tips & Tricks
How to make the cheese a success every time:
Barbecuing
- Brush the cheese slices with a little oil and place them directly on the barbecue.
- For best results, use a grill rack with wide bars; if your rack has thin bars, cook the cheese in a reusable grill tray.
- For a beautiful golden crust, grill for 3–5 minutes per side.
Frying
- Heat a little oil in a frying pan and cook the cheese over medium heat until golden brown on both sides.
- Remove the cheese from the refrigerator well in advance and allow it to reach room temperature before cooking.
- Always serve the cheese piping hot. Enjoy it straight from the pan or grill—that’s when it’s wonderfully creamy. Cheese that’s too cold will “squeak”.
Questions & Answers
What exactly is ‘Grillkäse’?
Our range also includes cheese that, thanks to its special production method, does not melt when heated but retains its shape.
Why does grilled cheese sometimes squeak when you chew it? Does this also happen with ÖMA’s pan-fried and grilled cheese?
Grill cheese squeaks because, unlike aged cheese, its protein structure remains firm. This firmness gives the cheese the stability it needs. However, ÖMA’s frying and grill cheese squeaks slightly less than, for example, Halloumi.
How do I cook grilled cheese on a charcoal barbecue?
If you’re also grilling other items such as meat, potatoes or vegetables, it’s best to place the grilled cheese on the barbecue towards the end.
Brush both sides with oil and then simply place it on the grill. Grill for about 3 minutes on each side with the lid closed (approx. 150–200 °C).
If your wood-fired grill has a rack with very thin bars, place the cheese—well brushed with oil—in an ovenproof dish and cook it there.
Brush both sides with oil and then simply place it on the grill. Grill for about 3 minutes on each side with the lid closed (approx. 150–200 °C).
If your wood-fired grill has a rack with very thin bars, place the cheese—well brushed with oil—in an ovenproof dish and cook it there.
How do I cook grilled cheese on a gas barbecue?
If you’re also grilling other items such as meat, potatoes or vegetables, place the grilled cheese on the barbecue towards the end.
If you want to turn it with barbecue tongs, first cut the grilled cheese in half. Brush both sides with oil and then simply place it on the grill. Grill for about 3 minutes on each side with the lid closed (approx. 150–200 °C).
If you want to turn it with barbecue tongs, first cut the grilled cheese in half. Brush both sides with oil and then simply place it on the grill. Grill for about 3 minutes on each side with the lid closed (approx. 150–200 °C).