from: € 5,57
Our Apple Cider Cheese achieves a mildly spicy aroma through careful handcrafting, with its rind regularly brushed with house-made apple cider.
Base price: € 27.85/kg
With the Alpine Milk Most Cheese from Cheesemaker Christof Schneider, you hold an exceptional cheese specialty in your hands. This cheese is crafted from the finest semi-hard cheese wheels sourced from selected Bregenzerwald dairies, known for their outstanding quality.
The foundation of this unique cheese is premium hay milk, produced by cows fed exclusively with fresh grass and hay. This traditional feeding gives Most Cheese its distinct natural and aromatic flavor through traditional cheese aging.
After careful selection, the cheese is taken to the Berchtold family’s cheese cellar, where it is refined through artisanal care and aging. A highlight of this cheese is the treatment of its rind with in-house sweet apple cider.
The regular rubbing with this sweet apple cider adds a spicy and fruity note to the cheese, making it truly unique. The creamy white cut surface of the cheese has a beautiful perforation and a firm consistency, underscoring its first-class quality.
Lactose-Free Most Cheese: The natural lactose in our hay milk cheese is broken down by lactic acid bacteria. Result: lactic acid and top flavor and aroma development.
Another advantage of hay milk Most Cheese is that it is lactose-free, so even those with lactose intolerance can enjoy this special cheese without hesitation.
The Most Cheese from Cheesemaker Christof Schneider combines traditional craftsmanship with modern standards of quality and flavor.
Indulge in this exquisite cheese specialty and savor the unique flavor that can only be achieved through the use of hay milk and apple cider.
- During the cheese aging process, Most Cheese is continuously rubbed with apple cider, giving it a distinctive flavor and a yellow-orange colored cheese rind thanks to the use of the finest cider.
Our Most Cheese is part of our mild cheese varieties in our shop overview.
Try our Most Cheese with fresh marjoram, garlic, and pickled green pepper. Fresh whole grain bread and Styrian Schilcher wine pair exceptionally well.
This fine cheese with a creamy, melting texture and occasional cherry pit-sized perforations is a true delicacy. Its mild taste and soft texture also make it a popular snack cheese for locals and guests alike.
The distinctive qualities of this cream cheese are significantly influenced by the high-quality Alpine milk, its nutritional profile, flavor, and consistency, and the Vorarlberg Alpine flora.
This results in the exceptional quality of Alpine cheese.
Cheese has been produced and aged in Vorarlberg’s alpine and valley dairies since the early 20th century.
The production method of “fat cheese” (in contrast to low-fat cheese (Sura Käs in Montafon) originated from Switzerland and quickly spread in Bregenzerwald.
Semi-hard cheeses are made from untreated (not thermized, pasteurized, or centrifugally purified) raw milk (hay milk) with a minimum of 45% F.i.T.
Due to the small-scale farms that supply the raw material and the tradition of alpine dairies, the artisanal production and traditional care of high-quality cheese has been preserved to this day.
Find more interesting details on semi-hard cheese at Wikipedia.
Most Cheese has occasional cherry pit-sized holes. Its creamy white surface is beautifully perforated and firm in texture.
The rind of Most Cheese is regularly treated with apple cider. Due to the protective layer of sticky sweet cider, it should not be consumed.
Most Cheese is aged in its own cheese cellar for about 4 months before it is ready to be enjoyed.
The special feature of Apple Cider Cheese is its creamy melting texture combined with apple notes.
Apple Cider Cheese Intensity
How mild or intense is the cheese? We rate it on a scale of 0 (mild) to 10 (intense).
Apple Cider Cheese Texture
How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (firm).
Apple Cider Cheese Aging
How long has the cheese aged? We rate aging time from 1 to 12 months.
| Milk: | 100% from silage-free hay milk |
| Cheese Type: | lactose-free semi-hard cheese (SH) |
| Aging Type: | Lactic acid and/or fermentation aging / surface aging in cheese cellar with salt care + cider treatment |
| Cheese Flavor Profile: | mild, creamy, melting |
| Aging Duration: | 3 months |
| F.i.T.: | at least 45% |
| Fat Content: | approx. 22.5% |
| Allergens: | Contains only milk ingredients; no other allergenic potential |
| Lactose: | not present |
| Rennet: | natural, animal rennet |
| Salt: | iodine-free table salt |
| What makes Apple Cider Cheese unique? | Especially creamy cheese with a melting cheese texture |
| What does Apple Cider Cheese taste like? | Full-bodied, creamy cheese-apple flavor |
| How is the texture? | Medium-firm cheese with a creamy melting texture |
| What color is Apple Cider Cheese? | Whitish to yellowish cheese, varying by season |
| What does the cheese smell like? | Pleasant cheese aroma with fine apple cider notes |
| What is the perforation like? | Occasional cherry pit-sized perforations |
| How is Apple Cider Cheese best enjoyed? | On snack bread / sandwich, for breakfast, or simply in slices for dinner. |
| How can you identify suboptimal aging – lower quality? | The cheese should be medium-firm but not mushy. |
If you want to store large pieces or a whole cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in saltwater (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 slight white coating or spots, this is usually salt or protein crystallizing due to temperature differences. Simply rub these spots off.
Using aluminum foil is possible (though we advise against it), but if you do, puncture it with small holes for air circulation.
Please never store or slice cheese on boards or surfaces that have been in contact with bread. Yeast residues from the bread can cause the cheese to mold quickly.
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info | approx. 45 % |
| Nutritional value | 357 kcal/1482 KJ |
| FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info | 26,1 g |
| of it saturated | 21 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 24,8 g |
| Salt | 1,25 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282107 |
| Weight | |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Alpine dairy | Various Alpine Dairies |
| Additional Ingredients | apple cider |
| Cheese maturing time | 3 months |
| Country of origin | Austria |
| Name of cheese | Apple cider cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | mild |
Ask a question
Your question will be answered by a store representative or other customers.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Thank you for the question!
Your question has been received and will be answered soon. Please do not submit the same question again.
Error
An error occurred when saving your question. Please report it to the website administrator. Additional information:
Add an answer
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Thank you for the answer!
Your answer has been received and will be published soon. Please do not submit the same answer again.
Error
An error occurred when saving your answer. Please report it to the website administrator. Additional information:
Whole cheese wheel
ALPS CHEESE spicy, Whole Wheel | Lactose-free semi-hard cheese | 6 kg
Rehmocta cheese
REHMOCTA® » Diedo « | Käse Spezialität | mit Apfel & Minze & Holunderblüten affiniert
When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.
Isabell Kleiner (verified owner) –
Our absolute favorite cheese!
wittel (verified owner) –
tastes very good
Marie-Luise Schlösser (verified owner) –
By brushing with apple cider an unbelievable taste develops. That’s just great!!
Mariann (verified owner) –
A great taste experience, only to be recommended.
Gabriele Baron (verified owner) –
It tastes easy that the cheese is made from the best ingredients and with dedication. Very fine.
Hella (verified owner) –
Apple and cheese – that fits!
Seibelwestphal (verified owner) –
Very good