SMELLY SPICY CHEESE wet matured, Whole Wheel | Austrian Lactose-free semi-hard cheese | 6 kg | Rässkäse nassgereift

Original price was: € 192,06.Current price is: € 172,85.

Cheese Wheel SMELLY SPICY CHEESE Wet-Ripened, 6 kg

Discount: Save 10%
Wheel weight of 6 kg
Raw material: 100% hay milk from the Bregenzerwald Alpine region
Fat content: at least 35% fat in dry matter
Absolute fat content: approximately 25%

Base price: €32.01/kg

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SKU: AS088-6.0kg Category: Whole cheese wheel Tags: cheese wheel, smelly cheese, strong cheese

Additional Details About Smelly Spicy Cheese, Wet-Ripened Hay-Milk Cheese

Characteristics of Smelly Spicy Cheese, Wet-Ripened

The Smelly Spicy Cheese, Wet-Ripened QualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info List

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:	100% from hay-milk without silageHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info
Cheese Type:	Lactose-Free Semi-Hard Cheese (SHC)
Ripening Type:	Lactic acid and/or fermentation ripening and surface ripening in foil
Flavor Profile:	very tangy and strong
Ripening Duration:	approximately 4 months
F.i.T.:	at least 35%
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:	around 25%
Allergens:	No other allergens besides milk components
LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info:	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:	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, animal rennet
Salt:	non-iodized table salt

Enjoying Smelly Spicy Cheese, Wet-Ripened

How to Best Enjoy the Smelly Spicy Cheese Wheel?

What defines the character of smelly spicy cheese?	Very tangy and strongly scented cheese that delights cheese enthusiasts.
How does it taste?	Spicy and very tangy – depending on age.
How is the texture?	Less creamy to slightly crumbly cheese texture.
What is the color?	White smearRed smear is a surface threatment method used during cheese making and maturing. » More info 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 with a slightly brownish hue, ivory-colored interior.
How does it smell?	Intense and tangy due to its moist ripening process.
What about the 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?	Evenly distributed crack-like openings.
Best way to enjoy it?	Great on sandwiches, as part of a cheese dumpling mix, for gratins, or as an all-purpose cheese.
How to identify non-optimal ripening?	Flavor defects.

Storing Smelly Spicy Cheese, Wet-Ripened

Proper Storage of Smelly Spicy Cheese

If you plan to store large pieces or an entire smelly spicy cheese wheel for more than 2–3 weeks, we recommend using a kitchen towel.

Take a clean kitchen towel, soak it in saltwater (just add a bit of salt), wring it out, and wrap the cheese with the damp towel. Ideally, repeat this process every 2–3 days.

If the cheese develops a slight white coating or spots, these are usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystals formed due to temperature differences. Simply wipe these areas off.

Using aluminum foil is possible (though not recommended) if punctured with small holes to allow airflow.

No Bread Contact – Yeast Mold

Never store or cut cheese on boards, wooden surfaces, or utensils previously used for bread. Yeast residues from bread can cause the 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.

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TO THE OVERVIEW

Weight	6,0 kg
Alpine dairy	Dairy Andelsbuch
Brand	Alpen Sepp
Cheese maturing time	3 months
Country of origin	Austria
Kind of cheese	semihard cheese
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Name of cheese	Smelly spicy cheese
Type of cheese	Austrian semi-hard cheese made from thermized, silo-free hay milk
GTIN	9120022282190