from: € 36,63
The lactose-free special edition cheese variety “ALPENSEPP”.
The all-round dairy product for everyday use and a standard gourmet companion for many occasions.
Base price: € 24.40/kg
Our AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info semi-hard cheese in a special edition from the Bregenzerwald region is a true all-rounder, perfect as a daily companion and for special gourmet occasions.
Made from the finest fresh hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info from cows that graze on the lush Alpine meadows, this cheese embodies the purity and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info typical of the region.
The delicate, meltingMelting cheese is a proven process to refine and make it more durable. » More info texture offers a mild-aromatic flavor that delights both children and adults. Its versatility makes it an ideal addition to a variety of dishes, from savory snacks to gratinated specialties.
The production of this semi-hard cheese follows traditional dairying secrets passed down through generations. Through careful, handcraft aging in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info, the cheese is refined, with temperature and humidity perfectly balanced to ensure optimal maturation.
A highlight is the meticulous care of the cheese rindTo 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, regularly treated to enhance the texture and aroma of the cheese.
Lactose-Free Alpine Cheese: The natural milkCheese 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 sugar in our hay milk cheese is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. Result: lactic acid plus exceptionally rich taste and aroma development.
This semi-hard cheese is also lactose-free, making it accessible for people with lactose intolerance without compromising on flavor.
The semi-hard cheese from Bregenzerwald is more than just an everyday cheese – it’s an expression of high craftsmanship and Alpine tradition. Each bite tells the story of the Alps and brings the natural flavors of the region straight to the plate.
For true cheese lovers, this cheese is a true delicacy that reflects the richness and diversity of the Alps.
The semi-hard cheese special edition “AlpenSepp®” is a flavorful, especially soft cheese with a fine, creamy texture and aroma. The edible rind can also be grated over dishes.
Our special edition cheese belongs to the family of our spicy cheeses in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
The unique cheese qualities are guaranteed by using our own, premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info Alpine milk.
The ingredients, taste, and texture, as well as the Vorarlberg Alpine flora, significantly influence the raw milkThe 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 quality. This in turn results in the exceptional quality of the Alpine cheese.
Cheese has been produced and aged in Vorarlberg’s Alpine and valley dairies since the beginning of the last century.
The production method of “fatThe 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 cheese” (as opposed to the low-fat cheese Sura Käs in Montafon) originally came from Switzerland and quickly spread in the Bregenzerwald.
Semi-hard cheeses are made from natural (not thermized, pasteurized, or centrifugally skimmed raw milk (hay milk)) with at least 45% F.i.T.
Thanks to small-structured farms that provide the raw material and the Alpine dairying tradition, the artisanal production and traditional care of high-quality cheese have been preserved to this day.
You can find more interesting details about semi-hard cheese on Wikipedia.
The Bregenzerwald semi-hard cheese is characterized by smaller holesThe 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 with a full-bodied flavor.
The special cheese has a light brown, dry, crack-free rind.
The special cheese is aged for approximately 3 months in the cheese cellar. It is then perfect for hearty cheese dishes and daily enjoyment.
The special feature of this cheese edition is its robust, aromatic, distinctive cheese flavor.
AlpenSepp® Intensity
How mild or savory is the cheese? We rate it on a scale of 0 (mild) to 10 (savory).
AlpenSepp® Texture
How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (firm).
AlpenSepp® Aging Time
How long is the aging periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info? We rate the aging time between 1 to 12 months.
| Milk: | 100% from silage-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info hay milk |
| Cheese Type: | Lactose-free semi-hard cheese (SK) |
| Aging Type: | Lactic and/or fermentation ripening / surface ripening in the cheese cellar with salt care |
| Cheese Flavor Profile: | aromatic, robust |
| Aging Duration: | 3 months |
| F.i.T.: | minimum 45% |
| Fat ContentThe 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: | approx. 30% |
| Allergens: | Apart from milk components, no other allergens |
| LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info: | not included |
| RennetNatural 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 |
| Salt: | iodine-free table salt |
| What makes this cheese special – the character of the special edition? | Delicate melting cheese texture with hearty, savory taste |
| What does the special edition cheese taste like? | Especially soft cheese with delicate melting texture |
| How does it feel, what is the texture? | Firm, smooth cheese texture |
| What color is the special edition cheese? | Matte yellow to sun yellow – depending on the season |
| How does the cheese smell? | Slightly sweet cream scent, combined with fine washed rind aroma |
| What does the hole pattern look like? | Occasional cherry-sized holes |
| How best to enjoy the special edition cheese? | Ideal for raclette or hearty snacks, as well as on sandwiches |
| How to recognize suboptimal aging – lower quality? | The cheese should be medium-firm, not sticky. |
If you plan to store large pieces or a whole special edition cheese wheel for more than 2-3 weeks, we recommend using a kitchen towel.
Take a clean kitchen towel, soak it in saltwater (simply add a little salt), squeeze it out, and wrap the cheese in the damp towel. This process should be repeated ideally every 2-3 days.
If the cheese develops a light white coating or spots, this is usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info that crystallizes due to temperature differences. These spots can simply be wiped off.
Using aluminum foil is an option (although not recommended) if it is perforated with small holes for airflow.
Please do not store or cut cheese on boards, wood, or surfaces where bread has been. The yeast residues from the bread can quickly cause the cheese to moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info.
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282251 |
| Country of origin | Austria |
| Weight | |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Cheese maturing time | 3 months |
| Kind of cheese | |
| Name of cheese | Alp cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | spicy |
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| F.D.M.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 | approx. 45 % |
| Nutritional value | 357 kcal/1482 KJ |
| FatThe 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 | 30 g |
| of it saturated | 24 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 24,8 g |
| Salt | 1,25 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
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Anna-Maria Eling (verified owner) –
The cheese tastes very good. Unfortunately, the German DPD totally failed.
Elisabeth (verified owner) –
Will not be missing at the next order
Edmund Essl (verified owner) –
Upper Yummy !!
Hanna Wittel (verified owner) –
top
Hanna Wittel (verified owner) –
tastes great.
Erwin (verified owner) –
We will order again very delicious
Kube (verified owner) –
Delicious. We will order again
Evelin Gesicki (verified owner) –
A cheese with exquisite taste. The price / performance ratio is perfect. The whole family is looking forward to this cheese
Mary (verified owner) –
delicious cheese
Daniel G. (verified owner) –
Dairyman cheese is excelent too. One of my favorite for me and my family. Beautiful aroma, excelent smell, little bit salty. Daily cheese, for us. Good price too for good quality. Thank you very much alpensepp for this good product. Greetings from Romania.