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ALPS CHEESE, extra spicy | SENN ALMKÄSE, extra würzig | Lactose-free Austrian PREMIUM semi-hard cheese made from Alpine milk, directly from the cheese cellar | 100% tangy and spicy taste guarantee | Raclette dish recommendation!
from: € 5,21
Des cheesemakers Masterpiece – extra aged and lactose-free. Very aromatic and intense in flavor, firm yet delicately melting.
A special recommendation for an RACLETTE GRILL evening.
Base price: € 26.07/kg
ALPS CHEESE extra spicy | Lactose-free semi-hard cheese from pasture milk | PREMIUM cheese with 45% fat in dry matter, fresh from the cheese wheel, from the cheese cellar, sliced | Wonderfully robust and spicy taste guaranteed – perfect spicy raclette cheese
The Alpine Cheese extra spicy, also known as Alps Cheese, is a traditional cheese that has a long history in our dairy and stands out for its outstanding quality.
Made from the finest pasture milk or alpine milk, also called hay milk and protected in our region, which comes from cows raised in a natural environment, fed only fresh grass and hay from the Vorarlberg alpine meadows, this cheese embodies the authentic taste of the region.
With a maturation time of at least four months, this semi-hard cheese develops a robust, spicy aroma that delights lovers of traditional cheese varieties. The semi-firm, aromatic texture of this cheese melts delicately in the mouth and reveals a harmonious flavor variety that combines both mild and spicy notes. This unique combination makes Alpine cheese a versatile addition to the kitchen and a delightful experience at every meal.
Lactose-free alpine cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteria, resulting in lactic acid plus exceptional flavor and aroma development.
The semi-hard cheese is also lactose-free, making it accessible to people with lactose intolerance without compromising on taste.
The quality of this cheese is based not only on the craftsmanship of the dairy, but also on the valuable nutrients of alpine milk. The pure hay milk, rich in natural aromas and nutrients, gives the cheese its characteristic texture and distinctive aroma.
The Alpine Cheese extra spicy is not only a taste experience but also a piece of alpine tradition that is felt in every bite.
It is the ideal cheese for those who place the highest value on quality and authentic enjoyment. Enjoy the special care and the artisan skill that goes into each wheel.
If you want something less spicy, we recommend the cheesmakers masterpiece with a maturation time of at least 3 months HERE
Purchase the alpine cheese in time for use in raclette. In its original packaging, it will keep in the refrigerator for at least 2 months. For raclette, plan for about 200 to 250 g of cheese per person.
Our extra spicy Alpine Cheese belongs to the family of our spicy cheese varieties in our shop overview.
The current dairyman’s recommendation!
The cheese flavor is extra spicy-aromatic and becomes even more piquant with age.
The semi-hard cheese remains delicately melting and is especially suitable for raclette or snack platters – or as part of a cheese platter.
The characteristic qualities of dairy cheese are influenced by the high-quality milk from alpine cows raised humanely, whose nutrients, taste, and texture are largely influenced by the Vorarlberg alpine meadows.
This results in the unique quality of Alpine cheese.
Historical background of Vorarlberg cheese
Cheese has been produced and matured in Vorarlberg on alpine and valley dairies since the beginning of the last century.
The production method of “fat cheese” (as opposed to lean cheese like Sura Käse in Montafon) originated in Switzerland and quickly spread throughout the Bregenz Forest.
Semi-hard cheeses are made from natural (non-thermized, non-pasteurized, or non-centrifugal sterilized) raw milk (hay milk) with at least 45% fat in dry matter.
The artisan production and traditional care of high-quality cheese has been preserved to this day thanks to small-scale farms supplying raw materials and the alpine dairy tradition.
More interesting details on semi-hard cheese can be found at Wikipedia.
Alpine Cheese Holes
The Alpine Cheese extra spicy presents with a soft texture and cherry- to hazelnut-sized holes.
The Alpine Cheese Rind
Alpine Cheese extra spicy has a smeared brown-yellow rind.
Storage and Aging of Alpine Cheese
The Alpine Cheese is aged for at least 4 months in the cheese cellar, developing a unique cheese flavor that becomes more piquant with age.
Special Quality Features of Our Semi-Hard Cheeses
- The rind of cheese forms when the cheese wheels are dipped in a iodine-free salt bath after shaping.
- The salt bath promotes rind formation and protects against bacteria. Depending on the cheese type, the wheels remain in such a salt bath for different durations.
- The salt removes water from the cheese wheel. The cheese wheels are then regularly treated with iodine-free salt & brine until they reach full maturity.
Taste Magic
The uniqueness of Alpine Cheese extra spicy is its robust, aromatic cheese flavor.
Alpine Cheese Intensity
How mild or spicy is the cheese? We rate on a scale from 0 (mild) to 10 (spicy).
7/10
Alpine Cheese Texture
How firm is the cheese? We rate on a scale from 0 (soft) to 10 (firm).
6/10
Alpine Cheese Aging Time
How long has the cheese aged? We define the aging time between 1 to 12 months.
4/12
Additional Details about Alpine Cheese, extra spicy, from Hay Milk®
Character of Alpine Cheese, extra spicy
| Milk: | 100% from silage-free hay milk |
| Type of cheese: | Lactose-free semi-hard cheese (SH) |
| Type of maturation: | Lactic acid and/or fermentation aging / surface aging in the cheese cellar with salt treatment and red culture |
| Flavor profile: | aromatic, robust |
| Aging period: | 4 months |
| F.i.T.: | minimum 45% |
| Absolute fat: | approx. 30% |
| Allergens: | No further allergenic potential except milk components |
| Lactose: | not present |
| Rennet: | natural, animal rennet |
| Salt: | iodine-free table salt |
Enjoyment of Alpine Cheese, extra spicy
| What makes this cheese unique – the character of Alpine Cheese, extra spicy? | Semi-hard cheese with a robust cheese aroma |
| How does Alpine Cheese extra spicy taste? | Extra spicy but not sharp. Enjoyable daily without getting boring |
| How is the texture, how does it feel? | Semi-firm, smooth cheese texture |
| What is the color of Alpine Cheese extra spicy? | Matte yellow to sun-yellow – depending on the season |
| How does the cheese smell? | Pleasant, intense cheese smell, slightly acidic |
| What about the holes? | Occasional cherry-sized holes |
| How is the Alpine Cheese best enjoyed? | Perfect for raclette or a hearty snack, as well as sandwiches |
| What indicates suboptimal aging – lower quality? | The cheese should be semi-firm, not mushy. |
Storage of Alpine Cheese, extra spicy
If you want to store large pieces or a whole Alpine Cheese extra spicy 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. Ideally, repeat this process every 2-3 days.
If the cheese develops a light white coating or spots, this is usually salt or protein crystallizing due to temperature differences. Simply wipe these spots off.
Using aluminum foil is possible (though not recommended); if used, add many small holes to allow airflow.
Avoid bread contact - yeast fungi
Do not store or cut cheese on boards, woods, or surfaces where bread has been kept. Yeast residues from the bread can cause the cheese to mold quickly.
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Maria Amann (verified owner) –
Exactly my taste great!
Sigurd (verified owner) –
Very good and spicy and also leaves a smell of more in the fridge.
MHT –
perfect !!!
Elisabeth (verified owner) –
This was something for my husband. Very tasty and delicious. He was excited
nivel (verified owner) –
Wonderful, a palate experience
Reinhold Habersack (verified owner) –
very tasty, yummy
Monika (verified owner) –
excellent, very delicious
Kube (verified owner) –
very tasty !!! we will order again!
Kathleen (verified owner) –
This cheese is excellent, like all 4 types of cheese tested on our first order at AlpenSepp, which was certainly not the last. Many Thanks!
Rainer (verified owner) –
Our first attempt was a complete success,
All the cheeses we have tasted so far have been delicious. It will not be the last time we order here.
Werner Schatz (verified owner) –
The alps cheese is excellent, very spicy and aromatic in the tastek. The consistency is perfect.
Furthermore, I would like to say at this point in general, that at Alpensepp the ordering process to delivery by DPD works quickly and perfectly. The constantly updated delivery info I find great.
We wish the Alpensepp Team all the best.
Hans-Georg (verified owner) –
All 4 cheeses taste great for their maturity degree !!!!
Hermann Furthmüller (verified owner) –
I ordered the cheese for a birthday. The reaction was great. Was asked where I get the cheese. Therefore, again and again.
Veronika Fischer (verified owner) –
All 4 cheeses taste excellent, thank you.
Neurathner Blanka (verified owner) –
Great product. I’ve been there for a long time and never regretted my order.
Peter Levin (verified owner) –
a pleasure!!!
Veronika Fischer (verified owner) –
Really delicious. Always very fast.
Veronika (verified owner) –
excellent in taste
Veronika (verified owner) –
Excellent
Konken (verified owner) –
clearly one of our favorites. Creamy, spicy …. You taste the mountains
Seibelwestphal (verified owner) –
Highly recommend
Edel (verified owner) –
Super delicious cheese, highly recommended;)
Franz Riesner (verified owner) –
Servus from Tyrol! We can only say it tastes wonderful and you have two new regular customers. Erika & Franz Riesner.
Wolfgang Lück (verified owner) –
the package is not yet arrived !!!!!!!!!!!!!!!!!!!!!
Dietmar –
Hello Mr. Lück. As I saw in the parcel life course, your cheese parcel was delivered today at 16:37 and taken over by you. Great. Then I wish you much pleasure with our “Alps-gold” from hay milk cheese. Best regards, Dietmar.