Camembert with WALNUTS made from Bregenzerwald hay milk | Pure nature from the original Grauvieh | 240 g

Bregenzerwald Hay Milk Camembert with WALNUTS from local Grauvieh: Liquid gold (see storage) from our Alpine region with white noble mold

A masterpiece of patience, horned cow energy, and microbial art.

If you think you know what Camembert tastes like, then prepare yourself for a culinary revelation. Our hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info Camembert from “horned” Grauvieh is no ordinary soft cheese.

It is a rarity that is only produced during the months when the world in Bregenzerwald comes to a rest – when the proud cows are not grazing on the high Alpine pastures, but are pampered in the local stables and outdoors in the valleys with the finest, fragrant hay.

The Specialty: Tyrolean Grauvieh with horns

The foundation for this extraordinary cheese is 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 of a very special breed: Tyrolean Grauvieh.

This robust, ancient, sure-footed mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info breed is still deeply rooted in Bregenzerwald. But there is one crucial detail that must be mentioned here: All the cows for this cheese wear their horns.

Why is this important? For many people, the horn is not a mere attribute but a living organ closely connected to the cow’s digestion and metabolism.

Many connoisseurs and organic pioneers are convinced that this vital energy is reflected in the crystallization structure of the milk. The milk of our horned Grauvieh ladies is particularly creamy, full-bodied, and possesses a molecular integrity that you can taste in the finished Camembert.

The Secret of Ripening: Why you must wait a month for the revelation

This is where the connoisseur is separated from the casual eater. Our Camembert is produced with a 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 of 55% F.i.D.M. (fat in dry matterThe 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).

In its relatively fresh state, directly after delivery, the core is still firm and curd-like.

The AlpenSepp secret tip for the “French moment”: After receiving it, let the Camembert rest in your refrigeratorRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info (in its original packaging) for exactly one month.

Camembert aged for over 4 weeks | a must-try for connoisseurs

Immediately after delivery

2 weeks’ storage

2 weeks’ storage

Hier ist die Übersetzung für die magische Verwandlung des Camemberts, wobei der Code und die Formatierung exakt beibehalten wurden:

What happens during this time is pure magic. The enzymesEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info inside the cheese work tirelessly. Proteins are broken down, and the structure transforms from elastic to viscous.

Only after this four-week test of patience does the cheese body reach that oozing, meltingMelting cheese is a proven process to refine and make it more durable. » More info consistency known from the best French affineurs.

When you cut into it at room temperature, the creamy heart flows toward you – an experience for all the senses.

Seasonality and Craftsmanship in Small Batches

This Camembert is a genuine slow-food product. It is hand-ladled in extremely small quantities by a passionate Bregenzerwald farmer.

Since the cows are on the Alpine pastures during the summer months, where other cheese specialties (such as our mountain cheese) are produced, Camembert production is limited to the winter months.

This makes this Camembert an exclusive seasonal product, available only while stocks last.

The Science of Taste: Penicillium camemberti & Co.

Behind the noble white 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 lies a complex ecosystem. The lead actor is the noble mold Penicillium camemberti. This fungus is a true alchemist:

• Proteolysis: It breaks down milk proteins (caseins) from the outside in. This is the reason why the cheese softens at the edges first.
• Lipolysis: It breaks down fats, releasing those typical aromas reminiscent of mushrooms, fresh hay, and a hint of butter.
• Ammonia Management: A mature Camembert may develop a slight, piquant note that tickles the palate and provides a perfect contrast to the creaminess.

Additionally, lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info play a role, forming a specific flora in the hay milk during winter feeding.

Since the cows eat only hay and no silageHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain.  » More info (fermented feed), the milk remains pure and free of off-flavors – the best prerequisite for a flawless white mold rind.

Cheese holes in Camembert

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 in mature Camembert form naturally during the ripening process when gas-producing bacteria break down lactic acid and release carbon dioxide.

The Camembert Rind

Camembert is a white mold cheese. Its typical white mold rind is created by special mold 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 (Penicillium candidum).

Storage and Ripening of Camembert Cheese

Camembert is best stored in the refrigerator (ideally 4-8 °C, vegetable drawer), preferably in the breathable original packaging or in cheese paper.

Sensory Profile and Pairing

At 55% F.i.D.M., the mouthfeel is incomparably luxurious. The flavor is mildly acidic in its young stage and develops toward a deep, savory earthiness as it matures.

• Appearance: Snow-white, velvety rind; ivory-colored, flowing core.
• Aroma: Fresh mushrooms, damp forest floor, subtle buttery note.
• Pairing: A glass of robust Grüner Veltliner or a crisp local cider (Most) are excellent matches.
  A fruity fig-mustard chutney or simply a piece of crusty farmhouse bread also take the aroma to the next level.

Why Hay Milk Camembert from AlpenSepp?

In a world of mass-produced industrial goods, we focus on biodiversity and animal welfare. The Grauvieh (Grey Cattle) is an endangered breed, whose preservation we support through the sale of these specialties.

By purchasing this cheese, you are not only supporting a small family farm in the Bregenzerwald, but also the preservation of traditional agriculture with horned cows.

Summary of Highlights:

• Exclusively from Grauvieh: Rare breed, high-quality milk.
• Horns: The animals’ full life energy reflected in the product.
• Hay Milk Guarantee: 100% silo-free feeding for the purest taste.
• The 1-Month Rule: For that perfect, oozing consistency.
• Handcrafted: No industrial product, but genuine artisanal farming.

Treat yourself to a piece of true Alpine tradition. Order now and give your Camembert the time it needs to awaken to its full glory in your home refrigerator.

Did you know? While the term “Camembert” is known worldwide, the combination of Bregenzerwald hay milk and Grauvieh raw material makes this product a unique gem like no other. A must for every cheese gourmet!