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 ask us personally.

+49 (0) 8039 402-0
info@alpenhain.de

Are all Alpenhain products vegetarian?

Yes, all our products are vegetarian.

Do you use microbial or animal rennet?

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

Do you also have lactose-free 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:

 

Are Obazda and Camembert Creme suitable for pregnant women?

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.

Why do you sometimes find a cavity in the Obazda or Camembert Creme cup?

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.

How is Camembert made?

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.