🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
€ 153,78 Original price was: € 153,78.€ 138,40Current price is: € 138,40.
Basic price: € 21,78/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
Alps cheese as a whole cheese wheel with 6 kilograms. For all those who need large quantities of our 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 cheese made from hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info.
The old matured artisan spicy alp cheese has few, cherry-sized 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 and still a soft-firm cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. Its cut surface is creamy white.
The spicy alps cheese has a smeared brown-yellow 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.
The spicy artisan alps cheese is special matured for about 4 months in cellarThe alpine cheese is best located in a cellar with high humidity. » More info. This creates a unique complex cheese flavor.
The peculiarity of the old & spicy alp cheese is that it is pleasant to enjoy every day, without being boring.
Spicy alps cheese intensity (mild – spicy)
Spicy alps cheese consistency (soft – hard)
Spicy alps cheese storage duration (1 – 6 months)
Weight | 6 kg |
---|---|
Brand | Alpen Sepp |
Cheese maturing time | 4 Months |
Country of origin | Austria |
Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
Kind of cheese | |
Name of cheese | Master cheesemaker cheese |
GTIN | 9120022282244 |
Proper storage of alps cheese
If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole alps 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 proteinCasein 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 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 because of the air supply.
No bread contact – yeasts
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.
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Bianca Wiehl (verified owner) –
Super taste, spicy, exactly as described. A pleasure, that’s why we try them as well as other varieties.
Noddy Gellings (verified owner) –
The alps cheese tastes great to the whole family and the daughter-in-law has become very happy about this cheese loaf as a birthday present.
Many thanks and greetings
noddy