MASTER CHEESEMAKER’S ALPS CHEESE – SPICY – TRADITIONAL MADE FROM HAY MILK
Alps cheese as a whole cheese wheel with 6 kilograms. For all those who need large quantities of our Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. cheese made from Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain..
- 100% iodine-free salt
- 100% People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). free
- 100% hay Cheese 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) as a raw material from the Austrian The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. region
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Cheese holes in alps cheese
The artisan alps cheese has few, cherry-sized The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). and a soft-firm cheese Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice.. Its cut surface is creamy white.
The alps cheese rind
The alps cheese has a brown-yellow To 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..
Storage and maturation of alps cheese
The artisan alps cheese is special stored for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity.. This creates the unique complex cheese flavor.
Indulgence classification of artisan alps cheese
The peculiarity of the alp cheese is that it is pleasant to enjoy every day, without ever being boring.
Alps cheese intensity (mild – spicy)
Alps cheese consistency (soft – hard)
Alps cheese maturage duration (1 – 6 months)