Any more questions?

Thank you for your interest in our products. We have collected the most frequently asked questions for you here.

 Can’t find what you're looking for? Please feel free to contact us personally.

Yes, all our products are vegetarian.

For our soft cheese we use microbial rennet substitute. Thus, vegetarians can also enjoy our delicious products.

Lactose is a natural component of milk. During the maturing period, lactic acid bacteria break down the lactose. In Germany cheese may be described as lactose-free if the lactose content is less than 0.1 g/100 g. Therefore, our lactose-free products are:

In addition to our warm cheese specialities, our Obazda and Camembert Creme are also suitable for pregnant women. Both products are made from pasteurised milk. In addition, the end product is subjected to further heat treatment. Good to know: Raw milk cheese must be labelled as such on the market.

For reasons of production technology, a small cavity is created on the bottom during filling. Since the cups are standing on edge on the supermarket shelf, it can happen that the hollow space shifts. The cups cannot be filled to the brim, as this could lead to overflow and a leaky seal.

At Alpenhain the raw milk is pasteurised before processing and set to proper rennet temperature. The cheese process is started by adding lactic acid bacteria and rennet. The so-called curd is formed (synonym for curdled milk), which is cut into small pieces and filled into the typical moulds. The cheese is then removed from the mould, salted and matured. This is where the typical Camembert white mould develops. In the packaging, the cheese continues to mature and develops its popular taste. Typically, Camembert matures from the outside to the inside: at the beginning still sour and firm, a well matured Camembert has a soft consistency and also smells more intense and aromatic.

Having been granted shelter in the small village of Camembert in the region Normandy during the French Revolution the escaped priest left the farmer’s wife, Marie Harel, a cheese recipe expressing his gratitude. Derived from this recipe the farmer´s wife made the world-famous Camembert which later on dismantled and replaced the Pont L`Eleque from its top position and continuously gaining popularity especially

For our soft cheese products, we use fresh Alpine milk which we purchase from regional family-run farms. In average, each farm holds 40 cows, and the furthest farm is only 50 km away from our facilities. With many of your dairy farms we´ve been closely affiliated for generations.

It is not advisable to prepare our Baked Camembert or any of our other breaded cheese specialties in the microwave. This is due to the fact that the heating process in the microwave takes place “inside out”. The result can be a very hot cheese at the core possibly even leaking through the breading whereas the breading itself stays soft.