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ALPS CHEESE spicy, Whole Wheel | Lactose-free semi-hard cheese | 6 kg

Name: ▷🥇 MASTER CHEESEMAKERS CHEESE WHEEL - SEMI HARD - SPICY
SKU: AS009-6.0kg
Price: 131.87 EUR
Availability: InStock

Original price was: € 146,52.Current price is: € 131,87.

Facts box about cheese from Alpen Sepp

Cheese wheel MASTER CHEESMAKERS ALPS CHEESE – spicy – with 6 kg

Basic price: € 22,00/kg

Fresh shipping | every tuesday

No artificial colors/flavors

No fillers

Gluten free

SKU: AS009-6.0kg Category: Whole cheese wheel Tags: alps cheese, cheese wheel, semi-hard cheese, spicy cheese wheel

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 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.

100% iodine-free salt
100% lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info free
100% hay 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 as a raw material from the Austrian alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info region

Learn more about MASTER CHEESEMAKER’S ALPS CHEESE made of hay milk

Cheese holes in alps cheese

The artisan alps 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 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 alps cheese rind

The alps cheese has a 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.

Storage and maturation of alps cheese

The artisan alps cheese is special stored for about 3 months in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info. 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)

mild-spicy

Alps cheese consistency (soft – hard)

middle-firm

Alps cheese maturage duration (1 – 6 months)

3 months in cheese cellar

Weight	6 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	semihard 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	6 kg
GTIN	9120022282237

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.