We use microbial rennet substitute for our soft cheese. This means that vegetarians can also enjoy our delicious products.

Yes, all our products are vegetarian.

Yes, our Classic Baked Camembert is lactose-free. Lactose, or milk sugar, is actually a natural component of milk, but it is broken down by lactic acid bacteria during the ripening process. In Germany, cheese may be labeled as lactose-free if its lactose content is less than 0.1 g/100 g.

In addition to our warm cheese specialties, our Obazda and Camembert cream are also suitable for pregnant women. Both products are made from pasteurized milk. The end product also undergoes further heat treatment. Good to know: Raw milk cheese must be labeled as such in stores. 

 Read more about this in our blog post Obazda during pregnancy—here's what matters!

At Alpenhain, the raw milk is pasteurized before processing and brought to rennet temperature. The cheese-making process is started by adding lactic acid bacteria and rennet. This forms what is known as curd (synonymous with thickened milk), which is cut into small pieces and poured into the typical molds. The cheese is then removed from the mold, salted, and left to mature. This is where the white mold typical of Camembert develops. The cheese continues to mature in its packaging, developing its popular flavor. Typical for Camembert is the ripening from the outside in: initially sour and firm, a well-ripened Camembert has a soft consistency and smells more intense and aromatic.

The German Cheese Regulation defines the fat content levels of cheese. This information is required by law in Germany. Double cream means that the cheese has a minimum fat content in dry matter (F.i.Tr.) of 60%. Cream cheese must have a minimum fat content in dry matter (F.i.Tr.) of 50%.

Our baked Camembert and other breaded cheese specialties are not recommended for microwave cooking. This is because in the microwave, food is heated from the inside out. While the cheese inside is already too hot and leaks out through the breading, the breading itself remains soft and does not become crispy. We recommend following the preparation instructions on the packaging. Preparing the product in the oven, hot air fryer, pan, or deep fryer ensures a perfect taste experience.

We use fresh Alpine milk for our soft cheese. We source this from family farms in the region with an average of 40 cows per farm. The furthest dairy farm is no more than 50 km away as the crow flies. We have had close ties with many of our dairy farmers for several generations.

For technical reasons, a small cavity forms at the bottom during filling. Since the cups are stored upright on supermarket shelves, the cavity may shift. The cups cannot be filled to the brim, as this could cause overflowing and thus a leaky seal.