APPLE CIDER CHEESE WHEEL – mild – TRADITIONAL MADE FROM HAY MILK
Apple cider 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 apple cider cheese
The artisan apple cider cheese a 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.)..
The apple cider cheese rind
The cheese 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. with apple cider treatment gives an exciting and complex cheese taste.
Storage and ripening of apple cider cheese
The apple cider cheese is stored and cared for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. before being eaten with pleasure.
Indulgence classification of artisan apple cider cheese
The peculiarity of the apple cider cheese is the complex, unique cheese flavor.
Apple cider cheese intensity (mild – spicy)
Apple cider cheese consistency (soft – hard)
Apple cider Aerobic cheese ripening means cheese ripening with oxygen. time (1 – 6 months)