Jubi Alpentorte and Jubi Bergkäse
are now available in organic shops.

Both cheeses are traditionally crafted in copper vats (copper vat), using only the finest Bioland milk. Jubi Alpentorte is a semi-firm sliced cheese, while Jubi Bergkäse is a classic hard cheese (hard cheese). Each wheel is carefully maintained with red-mold surface treatment until it reaches its optimal maturity. The Jubi Alpentorte reaches this stage in a few weeks, whereas the Jubi Bergkäse achieves its full Jubilee maturity after 40 weeks.

Jubi Alpentrorte is produced at the Allgäu cheese factory in Kimratshofen. Master cheesemaker Max Sontheim created it especially for the ÖMA’s anniversary. The Jubi mountain cheese comes from Rudi Gmeiner’s vats at the Selthürner Käskuche and is left to mature for 40 weeks in the maturing cellar.

The ÖMA Jubi Alpentorte is a very special cheese cake for moments of pure enjoyment. Its delicate creaminess and balanced flavour make this semi-hard sliced cheese a highlight on any cheese platter and a real treat for any snack. It pairs particularly well with a light beer—including non-alcoholic options—or a glass of Sauvignon Blanc. Matured for 40 weeks, the ÖMA Jubi mountain cheese is robust and flavourful, complementing a hearty snack of ham, bacon and other savoury delicacies. In the kitchen, it complements intensely flavoured ingredients perfectly, ensuring a well-balanced flavour.