Austrian Alps Cheese

Hard cheese and semi-hard cheese from the Austrian alps – our cheese varieties

In our alpine dairy different types of cheese are produced in a traditional way and from fresh hay milk or raw milk. The cheese production process produces our various hard cheeses and semi-hard cheeses.

Here you will find a complete overview of all cheeses from our alpine dairy cellar – such as the well-known mountain cheese, the alpine cheese, the spicy grated cheese and many other types of cheese.

Our hard cheeses and semi-hard cheeses

Hard cheese cheeses are characterized by a high dry mass. Hard cheese has the longest ripening period of all cheeses – depending on the variety, it is between three months and over three years. Hard cheeses therefore have a strong taste and the aromas are very intense.

In the production of hard cheeses, the cheese milk curdled with natural rennet is broken (sliced) with the cheese harp until the individual particles of the cheese curd are very small (about the size of a wheat grain).

This small division allows more whey to flow off. The curd is then heated, which explains its high dry matter content, and is filled into round cheese moulds, pressed, dipped in brine and stored in the ripening cellar, where certain bacteria produce the final cheese.

Our hard cheeses are brushed several times with table salt (brine) during the ripening process. The salt extracts moisture from the surface. This is how the so-called cheese rind is formed.

Hard cheeses include, for example:

  • Alpine cheese / Mountain cheese
  • Cheddar
  • Chester
  • Comté
  • Emmental
  • Grana Padano
  • Graviera
  • Greyerzer
  • Jurassic
  • Kefalotiri
  • Manchego
  • Parmesan
  • Pecorino
  • Sbrinz

Semi-hard cheese Cheeses are characterized by the fact that they can be easily cut into slices and pieces. Most semi-hard cheeses mature in the cheese cellar for between four and six weeks. The cheese dough consistency is predominantly smooth to firm.

The variety of the taste of semi-hard cheeses ranges from mild to very strong, and semi-hard cheeses usually do not mature as long as hard cheeses. Due to their shorter ripening time and the larger cheese fragments, they contain considerably more water than hard cheeses.

This makes them pleasantly softer and easier to cut. Semi-hard cheese is popular for breakfast and in the evening as a cold cut with bread or as a pure companion. They can also be used very well in salads or for gratinating dishes (gratins, toasts).

Internationally known cheese representatives are:

  • Appenzeller Cheeses
  • Buttercheese
  • Edam
  • Gouda
  • Kaschkawal
  • Leerdammer
  • Morbier
  • Steppenkäse
  • Subenhara
  • Tilsiter

Our customers love this pleasure from the “Austrian Alps” above all else:

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NEU
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