ALPINE CHEESE mild, Whole Wheel | Aged 4 months | Austrian Lactose-free mountain hard cheese | Bergkäse

The mild Alpine Cheese wheel made from hay milk (highly digestible as lactose-free) is a premium hard cheese product from our Sennerei Rehmen in Au and represents a special Alpine cheese specialty. Made from top-quality hay milk, this cheese comes from cows fed exclusively with fresh grass and hay.

This traditional feeding method gives the cheese an incomparably natural taste and highlights the outstanding quality the region is known for.

After a careful maturation of four months, the mild Alpine cheese develops a mild-spicy aroma with a typical, slight “tingling” on the tongue, refined through 100% manual care in the natural cellar. This artisanal care ensures the Alpine cheese wheel achieves its characteristic texture and unique aroma.

A distinctive feature of this cheese wheel is the care of its rind. It is gently massaged and treated with sodium chloride- and iodine-free salt and pure, clockwise-rotating spring water.

This meticulous rind care contributes to the development of the intense flavor and ensures excellent quality of the final product.

Lactose-free Alpine Cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteria. Result: lactic acid and exceptionally complex flavor and aroma development.

This Alpine Cheese wheel is also lactose-free, making it accessible to people with lactose intolerance without compromising on taste.

With this spicy Alpine cheese made from hay milk, you hold a product that combines traditional cheesemaking, the highest quality standards, and artisanal precision. Enjoy the intense aroma and care embodied in every wheel.

• The maturation period of 4 months gives the hard cheese a pleasantly mild cheese flavor.
• Alpine cheese is a typical Vorarlberg cheese specialty, indispensable in local gourmet cuisine.

Vorarlberg Alpine Cheese – Historical Background of Hard Cheese

Alpine cheese has been produced and matured in Vorarlberg on alpine and valley dairies since the early 20th century.

The production method of “full-fat cheesemaking” (in contrast to low-fat cheesemaking such as Sura Käs in Montafon) originated in Switzerland and quickly spread in the Bregenzerwald.

The traditional Vorarlberg hard cheese is made from natural (non-thermized, pasteurized, or centrifugally decanted hay milk) with at least 45% F.i.T.

The characteristic properties of Bregenzerwälder Alpine Cheese are significantly influenced by the Alpine milk used in production, its content, taste, and texture, as well as the Vorarlberg Alpine flora.

Due to the small-scale farming structures that supply the raw materials and the tradition of alpine dairies, artisanal production and traditional cheese care have been preserved to this day.

This results in the special quality and long shelf life of the spicy Vorarlberg Alpine cheese.

Find more fascinating details about Alpine cheese at Wikipedia or about the rare “Vorarlberg Alpkäse PDO” in our cheese wiki.