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LIMBURGER, ROMADUR or BACHENSTEINER | The savoury heart of the Alps | A fine soft cheese | 200 g
€ 7,26 (€ 6,60 excl. VAT)
Delivery restricted to Austria and Germany!
Limburger, Romadur or Bachensteiner – for many cheese lovers, the perfect everyday cheese. Why not give it a try?
Base price: € 33.00/kg
LIMBURGER & ROMADUR Cheese | Savory washed-rind specialties or the savory heart of the Alps made from 100% hay milk
When talking about real cheese with a strong character from the Alps, you cannot overlook this duo: Romadur and Limburger. Even though they are often listed under two – or even three – names, they share one identity.
It is the epitome of savory washed-rind cheese that makes no compromises. At AlpenSepp, we use exclusively 100% pure hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info for this specialty to create a taste experience that leaves industrial copies far behind.
Find out why this “strong character” belongs in every cheese selection, what makes the “redAerobic cheese ripening means cheese ripening with oxygen. » More info smear” (washed 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) so special, and why Romadur and Limburger are basically two names for the same artisanal masterpiece.
Two names, one passion: The identity of Romadur & Limburger
Behind the names Romadur and Limburger lies the same traditional production method.
Historically, Limburger was often produced in larger formats, while Romadur was the handier, often slightly milder version for quick enjoyment. But at AlpenSepp, the rule is: same qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info, same aroma, same passion.
What distinguishes this cheese:
- The rind: The distinctive orange-red surface is created by treatment with red smearRed smear is a surface threatment method used during cheese making and maturing. » More info culturesMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info (Bacterium linens).
- The body: Inside, the cheese is supple, almost waxy, and becomes wonderfully creamy as it matures.
- The aroma: From mild and savory in its youth to strong, piquant, and full of character when mature.
The Foundation: Hay milk as a quality guarantor
A cheese can only be as good as the 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 it is made from. For our AlpenSepp Romadur & Limburger, we use exclusively Hay Milk TSG (Traditional Speciality Guaranteed).
In summer, our cows graze on fresh AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info herbs and grasses in the pastures, and in winter, they are fed sun-dried hay.
We completely avoid the use of silageHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info (fermented fodder). This ensures a purity of the milk that you can taste in every single bite.
The Ripening Process: The magic of the red smear
What many perceive as a “pungent smell,” connoisseurs call the “perfume of the Alps.” During the ripening 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 in our cellars, the cheese wheels are regularly tended by hand with brine and red smear cultures.
This process achieves two things:
- Preservation: The red smear protects the cheese in a 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 way.
- Flavor development: The enzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info break down the proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info from the outside in, giving the cheese its unique spiciness and creamy texture.
Conclusion: An honest piece of Alpine culture
Alpensepp Romadur & Limburger is more than just a cheese – it is a commitment to flavor. Anyone who loves hearty Alpine cuisine and values artisanal production from the finest hay milk simply cannot pass by this classic. It is the perfect choice for those seeking something special and looking to enrich their cheese platter with a savory component.
Order a piece of true Alpine tradition now and let the quality convince you – quality that can only be found where the cows still count the herbs in the meadow.
Cheese holes in Limburger
Limburger is characterized by occasional, cherry-pit-sized 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 that form during the ripening process.
The Limburger Rind
Limburger has a yellowish, edible rind that perfectly complements its creamy texture.
Storage and ripening of Limburger cheese
Limburger is ripened for approx. 3 months in the cheese cellar to develop its mild, creamy aroma.
Gourmet Tips: How the cheese unfolds its full potential
A Romadur or Limburger is an all-rounder in the kitchen – if you know how to tame it.
- The classic snack (“Saures Käs”)
In Bavaria and AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info, “Saures Käs” (sour cheese) is a cult favorite. Slice the cheese, top it with plenty of onion rings, and marinate everything with vinegar, oil, salt, and lots of pepper. Let it sit for 15 minutes – it’s a dream paired with a fresh pretzel or dark farmhouse bread. - Enjoy it warm
Have you ever tried Limburger on a burger? Or placed thin slices over hot fried potatoes? The heat melts the cheese beautifully, and its aroma becomes even more intense without being overpowering. - The right temperature
Important: Remove the cheese from the refrigeratorRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info at least 60 minutes before serving. This is the only way for the complex aroma of the hay milk and the red smear to truly unfold.
The perfect accompaniment: What to drink with it?
Such a bold cheese needs a partner on equal footing. A “light little water” will just get lost here.
- Beer: A dark Export, a strong wheat beer (Weißbier), or a malty Doppelbock are the ideal companions. The beer’s carbonation cleanses the palate after the creamy spiciness of the cheese.
- Wine: Reach for wines with a strong character. A full-bodied Pinot Gris (Grauburgunder) or a bold red wine (e.g., Blaufränkisch) harmonize excellently.
- Non-alcoholic: A naturally cloudy apple or pear juice provides the necessary acidity to stand up to the red smear.
Taste Magic
The specialty of Limburger is its meltingMelting cheese is a proven process to refine and make it more durable. » More info properties and its savory cheese flavor, which is unique thanks to the hay milk.
Limburger Cheese Intensity
How mild or tangy is the cheese? Rated on a scale of 0 (mild) to 10 (spicy).
5/10
Limburger Cheese Texture
How firm is the cheese? Rated on a scale of 0 (soft) to 10 (firm).
3/10
Limburger Cheese Aging Period
How long did the cheese mature? Rated between 1 to 12 months.
2/12
Additional details on Romadur - Limburger made from hay milk
Character of Limburger
| Milk: | 100% from silo-free hay milk |
| Type of cheese: | Soft cheese with red smear (washed rind) |
| Ripening method: | Lactic acid and/or fermentation ripening / Surface ripening with red smear bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info |
| Flavor profile: | mild-savory, supple, meltingly tender |
| Ripening period: | 3 months |
| F.i.D.M.: | at least 50% |
| Absolute 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: | approx. 30% |
| Allergens: | No other allergenic potential besides milk components |
| LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info: | low content |
| 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 |
Enjoying Limburger
| What defines the cheese – The Limburger character? | The rind is edible (this is where the most flavor is!) |
| How does Limburger taste? | Full-bodied, savory aroma with a fine buttermilk note. |
| How does it feel / what is the consistency? | Particularly soft cheese with a tender, mild body (paste). |
| What is the color of Limburger? | Whitish to yellowish paste, very dependent on the season. |
| How does the cheese body smell? | Intense red smear scent, combined with a fine cheese aroma. |
| What do the holes look like? | Occasional mechanical openings (cracks). |
| How is Limburger best enjoyed? | On a snack / sandwich, for breakfast, or simply in slices for dinner. |
| How to recognize sub-optimal ripening – lower quality? | The cheese should be soft, but not pasty or sticky. |
Storage Limburger
Storage and Shelf Life
To ensure your Romadur & Limburger stays fresh for a long time, we recommend storingThe alpine cheese is best located in a cellar with high humidity. » More info it in special cheese paper or a ventilated container in the bottom compartment of the refrigerator. Since this is a “living” cheese, it continues to ripen. The closer it gets to the best-before date, the more intense and creamy it becomes.
Pro-tip: If the cheese smells too intense for your taste, wrap it in a cloth moistened with salt water – this keeps the rind fresh and the aroma in check.
No contact with bread - Yeast fungi
Never store or cut cheese on boards or surfaces where bread was previously placed. Yeast residues from the bread can cause the cheese to mold quickly.
| Weight | 0,2 kg |
|---|---|
| Brand | AlpenSepp® |
| Weight | |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Kind of cheese | |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | mild |
| Cheese maturing time | 3 months |
| Country of origin | Austria |
Nutritional values of Limburger cheese
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutrition table – according to FIC (EU No. 1169/2011). 100 grams of cheese contain:
| F.i.D.M. content | 40% |
| Energy | 265 kcal/1103 KJ |
| 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 | 19 g |
| of which saturates | 12 g |
| Carbohydrates | <0.5 g |
| of which sugars (lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info) | <0.5 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 23 g |
| Salt | 2.3 g |
*Cheeses with a content of less than 0.1% lactose are considered lactose-free!
Frequently asked questions from our customers
- Do I get the fresh alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese delivery to the gram exactly?
Naturally. But as the cheese is freshly cut down for each delivery, it is often not possible to exactly match the desired amount of cheese to 100%. If we do not have enough weight, we just add the missing piece. - How is the Alpine cheese packaged and how is it with the cooling?
The cheese is airtight vacuum-packed. If necessary, the packaging is added during the warmer seasons cooling elements. - How long is the durability of the premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cheese?
‘The decisive factor is above all the temperature. If it is too warm, the cheese matures too fast. If it is too cold, the aroma suffers. If it is too warm, the cheese starts to sweat and gradually dries up. The cheese is ideally stored refrigerated (at about 8-12 ° C) for about 3 months and longer. - How long will it take for the cheese to arrive?
The cheese is shipped with DPD and should reach every destination in Europe – at the latest after 3-4 days after shopping. To Germany 48 hours. - Is there a minimum order quantity when buying cheese?
Yes, every cheese type have a minimum weight. You can select different weights of each cheese. - Is there a maximum order quantity?
Of course not. If you need a very large amount of cheese, that is not a problem and we will discuss it with you. - How much are the delivery or shipping cost?
DPD helped us a lot. For Germany and AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info we can therefore offer a cheap national lump sum. All other shipping cost you can find under delivery cost. - In which countries can be delivered?
Currently the delivery in the shop is only possible to Austria and Germany. On request we also ship to other countries.
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