Original price was: € 197,80.€ 178,02Current price is: € 178,02.
The Cheese Master’s Masterpiece in its entirety.
Aromatic in flavor, firm yet delicately melting. A special recommendation for Raclette.
Base price: € 24.42/kg
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Alps Cheese, also known as Master Cheesemakers Austrian “Swiss Type” semihard cheese , is a traditional cheese with a long history in our dairy, known for its outstanding quality.
Made from the finest Alpine milk, also called hay milk, which comes from cows raised under humane conditions, fed exclusively on fresh grass and hay from the Vorarlberg Alpine meadows, this cheese wheel embodies the authentic taste of the region.
With a maturation time of at least three months, this 6 kg cheese wheel develops a rich and spicy flavor that enthusiasts of traditional cheeses adore.
The soft, aromatic texture of this cheese melts delicately in the mouth, releasing a harmonious variety of flavors that combine gentle and spicy notes.
This unique combination makes the Alpine cheese a versatile companion in the kitchen and a delightful treat at any meal.
Lactose-free Alpine cheese: The natural lactose in our hay milk cheese is broken down by lactic acid bacteria. Result: Lactic acid plus an extraordinary array of flavors and aromas.
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 not only based on the artisanal tradition of the dairy, but also on the valuable nutrients in Alpine milk. The pure hay milk, rich in natural flavors and nutrients, gives the cheese its distinctive consistency and unmistakable aroma.
The Alps Cheese spicy is not just a culinary experience but also a piece of Alpine tradition, palpable in every bite.
If you prefer a stronger and spicier flavor, we recommend the masterpiece of Senn’s with an extra-long maturation of at least 4 months HERE
Order Alpine cheese in advance for Raclette use. In its original packaging, it can be stored in the fridge for at least 2 months. For Raclette, about 200 to 250 g of cheese per person is needed.
It is the ideal cheese for anyone who values the highest quality and authentic enjoyment. Experience the special care and craftsmanship in every wheel.
Our spicy Alps Cheese belongs to the family of our spicy cheese varieties in our shop overview.
The cheese flavor is mildly spicy and becomes more piquant with age.
The semi-hard cheese remains delicately melting and is particularly suitable for Raclette or snack platters – or as part of a cheese platter.
The characteristic features of the dairy cheese are influenced by the high-quality milk from Alpine cows raised humanely, its nutritional properties and consistency, as well as by the Vorarlberg Alpine meadows.
This results in the exceptional quality of Alpine cheese.
Cheese has been produced and matured in Alpine and valley dairies in Vorarlberg since the early 20th century.
The method of “fat cheese production” (as opposed to low-fat cheese production like Montafon’s “Sura Käs”) originated in Switzerland and quickly spread in the Bregenzerwald.
Semi-hard cheeses are made from natural (non-thermized, non-pasteurized or non-centrifuge-treated) raw milk (hay milk) with at least 45% fat in dry matter.
Thanks to the small-scale farming that supplies the raw materials and the tradition of Alpine dairies, the artisanal production and traditional care of high-quality cheese have been preserved to this day.
Find more interesting details about semi-hard cheese on Wikipedia.
The Alps Cheese features a soft texture and holes the size of cherry pits to hazelnuts.
Alps Cheese has a washed brownish-yellow rind.
The Alps Cheese wheel is matured for at least 3 months in the cheese cellar. This process creates a unique cheese flavor. Its aromatic taste becomes more piquant with age.
The uniqueness of Alps Cheese lies in its mildly spicy, distinctive cheese flavor.
Alps Cheese Cheese Wheel Intensity
How mild or spicy is the cheese? We rate it on a scale of 0 (mild) to 10 (spicy).
Alps Cheese Texture
How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (hard).
Alps Cheese Cheese Wheel Maturation
How long has the cheese matured? We define the maturation period between 1 and 12 months.
| Milk: | 100% from silage-free hay milk |
| Cheese Type: | Lactose-free semi-hard cheese (SH) |
| Maturation Type: | Lactic acid and/or fermentation maturation / surface aging in the cheese cellar with salt care and red culture |
| Cheese Flavor Profile: | aromatic, spicy |
| Maturation Period: | 3 months |
| Fat in Dry Matter: | at least 45% |
| Absolute Fat: | about 30% |
| Allergens: | No allergens other than milk components |
| Lactose: | not present |
| Rennet: | natural animal rennet |
| Salt: | iodine-free table salt |
| What defines the cheese – Alps Cheese spicy character? | Semi-hard cheese with a spicy cheese aroma |
| How does Alps Cheese spicy taste? | Spicy but not sharp. Pleasant and enjoyable daily without becoming boring |
| How is the texture? | Semi-hard, smooth cheese texture |
| What is the color of Alps Cheese? | Matte yellow to sunny yellow – depending on the season |
| How does it smell? | Pleasant, intense cheese aroma, slightly sour |
| What does the hole structure look like? | Occasional cherry pit-sized holes |
| How is Alps Cheese best enjoyed? | Ideal for Raclette or hearty snacks, as well as sandwiches |
| Signs of suboptimal aging – lower quality? | The cheese should be moderately firm, not mushy. |
For large pieces or a whole Alps Cheese wheel that you plan to store for more than 2–3 weeks, we recommend using a kitchen towel.
Take a clean kitchen towel, soak it in saltwater (add a bit of salt), wring it out, and wrap the cheese in the damp towel. Repeat this process every 2–3 days.
If the cheese develops a slight white layer or spots, this is usually salt or protein crystallizing due to temperature differences. Simply wipe these areas off.
Using aluminum foil is possible (though not recommended); if used, ensure it has many small holes for air circulation.
Never store or slice cheese on boards, wooden surfaces, or cutting boards that have previously been used for bread. Yeast residues from the bread can cause the cheese to mold quickly.
| Weight | 8,1 kg |
|---|---|
| Brand | Alpen Sepp |
| Cheese maturing time | 3 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 |
| Taste Intensity | spicy |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| Weight | |
| GTIN | 9120022282237 |
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