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Hi-Lo, a cheese specially developed for modern cuisine - it is rich in protein and at the same time low in fat.

With this cheese as a base, there are no limits to your imagination. Anything is possible: from a high-protein cheese dip to a cheese dip with buffalo milk, a high-protein cheese sauce or a cheese sauce with goat's milk. High-protein cheese slices, grilled cheese with buffalo milk or breaded cheese with sheep's milk are also options. The possibilities with this versatile cheese are almost endless. Why not try a pizza with buffalo milk bufarella?"

For your unique product, the best Hi-Lo Cheese is developed with you.

Discover Hi-Lo Walo - say goodbye to endless price negotiations with your customers.

Hi-Lo, viel Protein und wenig Fett ein idealer Käse für die moderne Küche
Hi-Lo mit Andreas von Mühlenen
Type Semi-hard cheese
  • 7 - 90 kg
Milk Cow's milk
Rind Keine, Vakuum gereift
Texture Schnittfest, ohne Loch
Taste neutral, milchig, leicht säuerlich
Ingredients Kuhmilch, Mikrobielles Lab, natürliche Starter Kulturen, salt
Affinage 1 - 6 Month
Rennet microbiell

Physical composition

per 100 gram

Dry matter 45 - 48
Protein 32 - 35
Water 52 - 55
Fat in dry matter ≥15 %
Fat in total 7 - 8
Saturated fatty acids 5 g
Trans fat 1
Salt 1

Microbiological analysis

Coliform < 10 / g
E coli < 10 / g
Staph. (coagualase positive) < 100 / g
Salmonella none in / 25 g
Listeria none in / 25 g
Mould < 1000 / g
Antioxidants none
Antibiotics and hormones none


The product contains no allergens except for milk and milk derivatives.

Lactose free (less than 0.1 g / 100g)


Interested? Questions?

Contact us

Walo von Mühlenen AG
Postfach 295
3186 Düdingen
E-Mail: hc.olawrueniffa@ofni