Casein – special protein content of milk Casein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production. The casein does not enter the whey and is therefore processed into cheese. Casein is a mixture of several proteins and is used, among other things, to store and transport protein, […]
Affine cheese –ย Care of the cheese to the optimal ripening point Cheese-makers enjoy a high reputation. In its most original form, “Affinieren” means the care and refinement of cheese.ย Under the experienced hands of Cheese Affineure, cheese reaches its perfect culinary delight. This great art requires extensive knowledge of the product and, of course, a lot […]
Removal of bacteria and spores Baktofugation is a process in which a specially designed hermetic centrifuge is used to separate bacteria and spores of certain bacterial strains from the shell milk. The method is used in certain types of cheese, especially in cut cheeses. In practice, bactofugation has proven to be an effective way of […]
Anaerobic cheese ripening without oxygen The cheese ripens here by microbiological and fermentative (caused by enzymes) protein degradation. By paraffin or film coating, the cheese matures without oxygen influence evenly through the cheese dough. This shields the cheese from external influences. Other cheese maturation types are: Aerobic maturation (surface maturation) Propionic acid maturation Red culture […]
First place! GOLD for our Rehmocta orange pepper! The eight-sided Rehmocta semi-hard cheese has achieved the incredible at the Wieselburg Kasermandl Quality Competition 2017.
In December 2016 netzsieger.de asked us if we would be willing to have our Alpen Sepp independently tested and evaluated. The main focus should be on the customer, the easy and safe shopping and the general impression of the online shop Alpen Sepp.
Alpen Sepp has created another milestone in personal shopping pleasure for personal enjoyment and safety. Learn more …
Now in June 2016, our Alpen Sepp pleasure project for gourmets will also be launched on television. We are thus entering completely new territory and now for the first time have the opportunity to present noble Alpine pleasures to a broad audience in Austria.
Especially during pregnancy, a balanced and healthy diet is of great importance. How high is the risk of infection by listeria really and yet can raw milk cheese be enjoyed safely?
The turbo cow is difficult to find in Vorarlberg – find out why.
Secure with credit card payment. What is it about? Short detail description for normal customers.
Technical term for holes in cheese The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). The “broken holes” are formed when the curd is not enough pressed after form filling and air is “locked in”. A mixed hole spreading […]
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