THE AUSTRIAN ARTISAN ALPINE CHEESE MILD AND SPICY – TEST PROMOTION PACKAGE
Alpine cheese is one of the quality The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info products of our alpine dairy Rehmen in Au in Vorarlberg.
With the alpine cheeses with 4 and 12 months of Aerobic cheese ripening means cheese ripening with oxygen. » More info from master cheese maker Hermann Berchtold you hold a special alpine cheese specialty in your hands. The alpine cheese receives its spicy aroma through 100% manual care in the Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info The alpine cheese is best located in a cellar with high humidity. » More info. The cheese rind of alpine cheese is maintained / massaged with sodium chloride-free, iodine-free salt and pure, dextrorotatory spring water.
Master cheeser Hermann Berchtold develops a special ambition when it comes to composing new taste sensations. Hermann Berchtold’s alpine cheeses are a completely different cheese league.
CHEESE MAKING TRADITION – an important meaning for Hermann Berchtold
Dairyman Hermann stands in front of the steaming copper kettle, in the mouth a piece of cheesecloth, in both hands the ends of the cheesecloth. He leans low over the kettle and his arms disappear into the yellowish liquid, the Whey is the watery greenish-yellow liquid that results from cheese making. » More info. With the cheesecloth, the dairy farmer fishes out the “raw cheese pieces” (As break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. » More info) – the little white pieces that float in the whey.
Back to the Protection of origin or protection of origin are statutory regulations. » More info means for Hermann he works with a small cheese harp and a cheese cloth. The experienced master cheeser keeps up an old tradition.
Hermann Berchtold’s cheese has its own signature. It is made entirely by hand, as was generally the case in earlier times. The experienced dairyman does, however, this voluntarily. Even more: the 55-year-old has removed the machines in our the “Rehmer Sennhus” and replaced them with a classic cheese making tools like the cheese harp. “I wanted to preserve an old tradition that is slowly dying out,” Berchtold explains why he is has opted for the original method of cheese production.
The traditional cheese making method is in this way much more exhausting, but it is associated with feeling, tasting and gripping. The fact that working with all senses affects the quality is not only proven by the gold medals, but also by the brisk demand. “Our cheese can be found in many exquisite fine food shops in Europe.”
Brush and salt the cheese wheels by hand
For years the cheese was made in Rehmen as it is customary today: The curd was automatically cut in the copper kettle and taken out of the kettle with pumps. But Hermann wanted to go back to old cheese making tradition. They took away the modern machinery staff and now they are singing as before: with the cheese harp, the cheesecloth & the cheese is hand-brushed and salted.
Result and quality characteristics of handmade mountain cheese
- The approximately pea-sized, round, few cheeses hole are dull to shiny and evenly distributed.
- Due to its long maturation, the cheese dough is less supple (shorter), rather firm and slightly friable.
Our mountain cheese gourmet tip
Serve our alpine cheese spicy with bacon, fresh onions, spicy mustard and delicious farmer’s bread. We recommend a grassy Sauvignon Blanc white wine.
Cheese holes in mild mountain cheese
The mild mountain cheese has only a few small holes. Bergkäse is a member of the hard cheese family.
The mountain cheese rind
The mild mountain cheese has a dried brown-yellow rind. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.
Mountain cheese storage
Due to the care in the cheese cellar of 4 months , the cheese wheel reaches its unique, mild aromatic cheese taste. The cheeses are well cared and turned twice a week by hand.
Indulgence classification for example alpine cheese mild
The peculiarity of the mild mountain cheese is its wonderful mild-creamy cheese taste with impressive finish.
Mountain cheese intensity (mild – spicy)
Mountain cheese consistency (soft – hard)
Mountain cheese mature duration (1 – 12 months)
Additional details about the mountain cheese – mild taste
Mountain cheese mild quality characteristics
|Cheese 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% silo-free Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info – Melting cheese is a proven process to refine and make it more durable. » More info as The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. » More info|
|Type of cheese:||Hard cheese|
|Mature:||Lactic acid and / or fermentation ripening in the natural cellar|
|Cheese flavors:||mild – slight spicy|
|Mature time:||at least 4 months|
|The 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:||at least 45-52 %|
|The 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 abs.:||approx. 33%|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info:||not contained|
|Natural 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 from cow|
How can you imagine a mountain cheese – mild taste?
|What makes the mountain cheese special – the cheese character?||Due to the production in about 25 small alpine dairies and more than 100 alps in Vorarlberg, the cheese from each facility has its own character. The influence of the cheese, the season, cow feeding, outside temperature, etc., forms this natural product.|
|How does the mountain cheese taste?||Taste is mild to slightly spicy, pleasant lactic acid aroma – depending on age and To 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.|
|How is the haptic – how is the cheese dough consistency?||The dough is cut firm to supple|
|How is the colour of the cheese?||Inside ivory to cream yellow, sunny yellow in summer. The cheese has a smeared, dried brown-yellow rind.|
|How does the cheesecake smell?||Odor mildly aromatic, slightly sour.|
|How does the cheeso holes look like?||The approx. pea-sized, round, mostly sparse The 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 are evenly distributed.|
|How is the cheese best enjoyed? The best cheese enjoyment||
|How do you recognize the not optimal cheese maturation – lower Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info?||
Proper storage of mild mountain cheese
If you want to store large pieces or a whole mountain cheese cheese wheel more than 2-3 weeks, we recommend the use of a tea towel. To do this, take a clean tea towel, soak it in salted water (just add a little salt), squeeze it out and wrap the cheese with the damp cloth. Ideally, this process is repeated every 2-3 days.
If the cheese turns white or stains it is usually the salt or Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info that crystallizes due to the temperature difference. These places are easy to rub off.
The use of aluminum foil is possible (but we advise against it) if it is supplemented with many small holes because of the air supply.
Traditional production has many cheese advantages
- Cheese wheel storage only on wooden boards in the natural cellar without Vegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info air conditioning
- Traditional hand scooped with cheesecloth
- Care without chemical additives
- Use of unpumped hay milk (no pump machinery for the milk transportation)
- Natural rennet
- Iodine-free salt
- Spring water from the Ilga spring