Original price was: € 147,84.€ 133,06Current price is: € 133,06.
Cheese Wheel SMELLY-SPICY CHEESE dry-aged with 6 kg
Base price: € 24.64/kg
Block "facts-product-page" not found
No authentic Vorarlberg Käsknöpfle (cheese noodles) dish is complete without it – that’s the secret.
The Vorarlberg Smelly-Spicy Cheese Cheese Wheel – dry-aged is a true specialty, characterized by its intense flavor and unique qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. The term “smelly-spicy” refers to its aromatic, sharp, and intense taste – exactly what makes this cheese so exceptional.
Produced from high-quality hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info from cows fed exclusively on fresh grass and hay in the Alps, this cheese embodies the essence of the region and its time-honored craftsmanship.
The production of Smelly-Spicy Cheese involves a unique method: The edible rindTo protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. » More info is treated with redAerobic cheese ripening means cheese ripening with oxygen. » More info smearRed smear is a surface threatment method used during cheese making and maturing. » More info bacteria and refined through a special salt treatment. This aging process, conducted at higher temperatures, not only gives the cheese its characteristic orange hue but also its intense aroma and robust, spicy taste.
Smelly-Spicy Cheese is indispensable in Vorarlberg, particularly for the traditional “Käsknöpfle” dish, where it is the key to authentic flavor. It’s also a delight on a hearty cheese platter, accompanied by an Enzian schnapps, providing cheese lovers with a true gourmet moment.
With its long-standing tradition and meticulous production, the Smelly-Spicy Cheese Wheel is not just a culinary experience but also a piece of heritage that earns a special place on every cheese board. Its intense aroma and high quality make it a delicacy no cheese lover should miss.
Smelly-Spicy Cheese has a long-standing tradition in Vorarlberg as a specialty that must not be missing from any Käsknöpfle mixture. For a rustic cheese board, paired with an Enzian schnapps, Smelly-Spicy Cheese is pure enjoyment.
Lactose-free Smelly-Spicy Cheese: The naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info sugar in our hay milk cheese is broken down by lactic acid bacteria. The result: lactic acid plus extraordinary flavor and aroma development.
The semi-hard cheese wheel is also lactose-free, making it accessible for individuals with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising on flavor.
With Smelly-Spicy Cheese from master cheesemaker Christof Schneider, you hold a special cheese variety in your hands. The base of Berchtold’s Smelly-Spicy Cheese consists of the finest semi-hard cheese wheels from selected Bregenzerwald dairies.
These then move to the Berchtold family cheese cellar, where their further care and aging begin.
The cheese is aromatic and robust in flavor, becoming tangy to slightly sharp as it ages. The evenly distributed small holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info and the reduced fat contentThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info are special features of this cheese specialty.
Our Smelly-Spicy Cheese is part of our family of spicy cheese varieties in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
The cheese is aromatic and robust in flavor, becoming tangy to slightly sharp with age. The evenly distributed small holes and the reduced fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info content are special features of this cheese specialty.
The cheese secret: The characteristic properties of Bregenzerwald Smelly-Spicy Cheese are significantly influenced by the high-quality alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info milk, its content and flavor, and the consistency and flora of the Vorarlberg Alps. This is what ensures the special quality of alpine cheese.
Find more interesting details about Smelly-Spicy Cheese at Wikipedia.
Typical dishes with Smelly-Spicy Cheese include Vorarlberg Käsknöpfle or cheese fladen.
No authentic Vorarlberg Käsknöpfle dish is complete without it – that’s the secret. For many lovers of aromatic cheese, it also works wonderfully on a cheese board for solo enjoyment.
Smelly-Spicy Cheese has a long-standing tradition in Vorarlberg as a specialty that must not be missing from any Käsknöpfle mixture. For a rustic cheese board, paired with an Enzian schnapps, Smelly-Spicy Cheese is pure enjoyment.
Smelly-Spicy Cheese features evenly distributed small holes.
Typical rind formation through treatment with saltwater and red smear bacteria.
Smelly-Spicy Cheese is aged for about 4 months in the cheese cellar. The result is a cheese true to its name, aromatic and robust in flavor, becoming tangy to slightly sharp with age.
The unique feature of this Smelly-Spicy Cheese is its extreme aroma and taste.
Smelly-Spicy Cheese Intensity
How mild or spicy is the cheese? We rate on a scale from 0 (mild) to 10 (spicy).
Smelly-Spicy Cheese Texture
How firm is the cheese? We rate on a scale from 0 (soft) to 10 (hard).
Smelly-Spicy Cheese Maturation
How long has the cheese matured? We define the aging periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info from 1 to 12 months.
| Milk: | 100% from silage-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info hay milk |
| Cheese Type: | Lactose-free Semi-hard Cheese (SH) |
| Aging Type: | Lactic acid and/or fermentation aging with surface aging via red cultureBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. |
| Flavor Profile: | aromatic and robust |
| Aging Duration: | approx. 4 months |
| F.i.T.: | at least 35% |
| Absolute Fat: | approx. 25% |
| Allergens: | No additional allergenic potential besides milk components |
| Lactose: | not present |
| RennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info: | natural, animal rennet |
| Salt: | iodine-free table salt |
| What defines the cheese’s character? | Aromatic, strong-smelling cheese that delights true cheese lovers. |
| How does Smelly-Spicy Cheese taste? | Aromatic, tangy to sharp—depending on age. |
| What is its texture like? | Less creamy to slightly crumbly cheese texture. |
| What is the color of the cheese? | Pale yellow, sometimes whitish near the rind |
| How does the cheese smell? | Aromatic, strong aroma from intense aging and red smear formation. |
| What about the hole distribution? | Evenly distributed small holes. |
| How is Smelly-Spicy Cheese best enjoyed? | On a rustic bread, as an addition to a great Käsknöpfle mix, for gratinating—it’s highly versatile. |
| How to identify imperfect aging or lower quality? | Off-flavors. |
If you wish to store large pieces or a whole Smelly-Spicy Cheese Wheel for more than 2–3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in saltwater (simply add some salt), wring it out, and wrap the cheese in the moist towel. Ideally, repeat this process every 2–3 days.
If the cheese develops a slight white layer or spots, it is usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing due to temperature differences. Simply rub these areas off.
Using aluminum foil is possible (though not recommended) if perforated with small holes to allow airflow.
Never store or slice cheese on boards or surfaces previously used for bread. Bread yeast residues can cause cheese to moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info quickly.
| Weight | 6,0 kg |
|---|---|
| Cheese ripening | Berchtold Feinkost GmbH |
| GTIN | 9120022282176 |
| Cheese maturing time | 4 Months |
| Country of origin | Austria |
| Kind of cheese | |
| Name of cheese | Smelly spicy cheese |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Brand | Alpen Sepp |
| Taste Intensity | spicy |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
Whole cheese wheel
Whole cheese wheel
Whole cheese wheel
WINE CHEESE, Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg
Whole cheese wheel
Whole cheese wheel
SPECIAL EDITION ” ALPENSEPP ” Cheese wheel | Austrian Lactose-free hay milk cheese | 8,1 kg
Whole cheese wheel
REHMOCTA® » Ilga « CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg
Whole cheese wheel
Whole cheese wheel
REHMOCTA® » Merboth « CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg
Limited cheese
Limited cheese
RACLETTE Cheese No.1 – Spicy | Aged 3 months | Cheese wheel for Raclette grill and Raclette oven
Whole cheese wheel
BLOSSOMS CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg | Blumenkäse
Whole cheese wheel
When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.
Antje (verified owner) –
Just delicious!