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

from:  461,34 from:  415,20

Cheese Wheel ALPINE CHEESE mild

  • Available in various wheel weights
  • Raw material: 100% hay milk from the Bregenzerwald Alpine region
  • Fat content: at least 45% fat in dry matter (F.i.T.)
  • Absolute fat content approx. 30%

Base price: € 23,20/kg

Fresh shipping | every tuesday

No artificial colors/flavors

No fillers

Gluten free

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.

Rawmilk listing hand made cheese factsbox
Seal Rehmer Sennhus dairy
Lactose free icon

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.
MOUNTAIN CHEESE - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee

Cheesemaker Christof Schneider takes special pride in crafting new flavor experiences.

The unique aromas and exquisite taste are achieved through some key cheesemaking secrets, including:

  • Storage on wooden boards or in natural cellars without artificial climate control
  • Traditional hand ladling with cheesecloth
  • Manual care without chemical additives
  • Use of unpumped hay milk
  • Natural rennet
  • Iodine-free salt
  • Spring water from the Ilga spring

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.

MOUNTAIN CHEESE - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee
MOUNTAIN CHEESE - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee

Alpine Cheese Mild – Cheese Wheel Holes

The Alpine cheese specialty from Sennerei Rehmen has only a few small holes.

MOUNTAIN CHEESE - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee

The Mild Alpine Cheese Rind

The mild Alpine cheese has a brown-yellow rind. The cheese is evenly covered with a brownish rind, with an interior that is white to cream-yellow with sporadic holes. The aroma is very aromatic, and the taste is very spicy.

MOUNTAIN CHEESE WHEEL - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee

Storage and Maturation of Alpine Cheese

Due to the 4-month maturation in the cheese cellar, the wheel achieves its unique, mildly aromatic taste.

The Alpine cheese wheels are manually cared for and turned twice a week.

Mild Alpine Cheese – Result and Quality Characteristics

  • The approx. pea-sized, round, usually sparse holes are dull to shiny and evenly distributed.
  • Due to the long maturation period, the cheese texture is less elastic (shorter), rather firm, and slightly crumbly.

Our Alpine Cheese Enjoyment Tip

Serve our mild Alpine cheese with gentian bacon, fresh onions, spicy mustard, and delicious farmhouse bread.

We recommend pairing it with a grassy Sauvignon Blanc white wine.

Taste Magic

The specialty of the mild Alpine cheese is its wonderfully mild, pleasant cheese flavor with an impressive finish.

Alpine Cheese Intensity

How spicy is the cheese? We rate on a scale of 0 (mild) to 10 (spicy).

5/10

Alpine Cheese Consistency

How firm is the cheese? We rate on a scale of 0 (soft) to 10 (hard).

7/10

Alpine Cheese Wheel Maturation Time

How long has the cheese matured? We define maturation time from 1 to 12 months.

4/12

Additional Details on the Mild Alpine Cheese from Hay Milk, 4 Months Matured

Character of Mild Alpine Cheese
Milk: 100% from silage-free hay milk, hand-ladled
Cheese Type: Lactose-free hard cheese (HK)
Maturation Type: Lactic acid and/or fermentation ripening in the natural cellar
Flavor Profile: Mild-spicy
Maturation Time: 4 months
F.i.T.: At least 45-52%
Absolute Fat: Approx. 33%
Allergens: No other allergens except milk components
Lactose: Not contained
Rennet: Natural, animal rennet
Salt: Iodine-free table salt
What defines Alpine Cheese – The Cheese Character? Due to production in approximately 25 dairies and over 100 alpine pastures in Vorarlberg, Alpine cheese from each establishment has its own character.

The influence of the cheesemaker, season, feeding, external temperature, etc., is evident in a natural product.

How does Alpine Cheese taste? Flavor mild to slightly spicy, pleasant lactic acid aroma
How does it feel, what is the texture? The texture is firm to pliable
What is the color of Alpine Cheese? Inside ivory to cream-yellow, sunny yellow in summer. Alpine cheese has a brushed, dried, brown-yellow rind.
How does the cheese smell? Mild aromatic scent, slightly tangy.
What does the hole pattern look like? The approx. pea-sized, round, usually sparse holes are dull to shiny and evenly distributed.
How is Alpine Cheese best enjoyed? Cheese Delight
  • Remove from the refrigerator at least 1 hour before eating, so it reaches room temperature
  • Preferably buy small pieces, as refrigeration storage is only limitedly beneficial for the cheese flavor
  • The hard cheese tastes best directly from the cheese cellar, freshly cut.
How to identify suboptimal ripening – lower quality?
  • Dried-out surface – “thick” rind: a darker, hard zone forms directly on the rind
  • Alpine cheese with an almost white surface was too cold in the cellar, preventing sufficient smear formation.
    This usually affects the pleasant flavor that the bacteria give the cheese during ripening.

If you want to store large pieces or a whole Alpine cheese wheel for more than 2-3 weeks, we recommend using a kitchen towel.

Take a clean kitchen towel, soak it in salt water (just add a little salt), wring it out, and wrap the cheese with the damp towel.

Repeat this process ideally every 2-3 days.

If the cheese becomes slightly white or develops spots, this is usually salt or protein crystallizing due to temperature differences.

Simply wipe these spots off.

Using aluminum foil is possible (but we advise against it) if supplemented with many small holes for airflow.

More Cheese Delights from Europe?

Weight N/A
Type of cheese

Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk)

Weight

, ,

Brand

Alpen Sepp

GTIN

9120022282053

Cheese maturing time

4 Months

Country of origin

Austria

Name of cheese

Alpine cheese mild, 4 months matured

Ingredients

Cow's milk, cheese-making, natural lab, iodine-free table salt

Kind of cheese

Taste Intensity

mild

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MOUNTAIN CHEESE WHEEL - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee
ALPINE CHEESE mild, Whole Wheel | Aged 4 months | Austrian Lactose-free mountain hard cheese | Bergkäse
from:  461,34 from:  415,20 Select options