FAQ / Helpcenter

At this point we list the most important questions that testers and consumers have already asked us. But also questions that we asked ourselves when we were developing our soups, sauces and sweets.

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[accordion-item title=”What ingredients are in the cheese soups?”]

We use bavarian mountain cheese in various degrees of ripeness for our conventional cheese soups and sauces. We clearly mark these on the label. In addition, water, hay milk (also bavarian), salt, onion and a few spices.

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[accordion-item title=”What ingredients are in the cheese sauce?”]

We use a little more bavarian mountain cheese in various degrees of ripeness for our cheese sauce. We clearly mark these on the label. In addition, water, hay milk (also bavarian), salt, onion, Paprika and a few spices.

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[accordion-item title=”Your soups and sauces are durable. Is that correct?”]

That’s absolutely true. After filling the jars, our soups, sauces and sweets are sterilized using a special process, means completely freed from germs. This means that our products can be stored for at least six months, but rather longer, without refrigeration.

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[accordion-item title=”Commercially available cheese soups are cheaper than yours. Why?”]

That’s correct. But commercial cheese soups are bursting with fillers, preservatives, colorings, glutamate, yeast extracts and much more. We are of the opinion that something like this does not belong in a natural food. This setting requires more effort in the manufacturing process in order to deliver high quality.

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[accordion-item title=”When I opened the lid, I noticed small brown spots. What is that?”]

The small brown spots are basically very hot cheese, which is caused by our sterilization process. However, these stains have no influence on the quality or the taste. On the contrary: they show that we do not use any chemical additives to “beautify” the product even more.

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[accordion-item title=”Prepare the cheese soups as gently as possible, but how?”]

We always recommend the water bath. Simply place the glass in a hot water bath and heat it up.

The faster method is the microwave, but heating will lose some of the taste and texture.

The contents of the glass can be poured into a saucepan and slowly heated. But be careful: don’t let anything burn 🙂

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