ALPINE CHEESE very spicy | matured for 12 months | lactose-free Austrian PREMIUM hay milk hard cheese straight from the cheese cellar | strong, spicy cheese enjoyment guarantee | Bergkäse 12 Monate

ALPINE CHEESE, very spicy, 12 months | Lactose-Free PREMIUM Hard Cheese from Hay Milk | Cheese with 45% F.i.T. fresh from the cheese wheel, from the cheese cellar, sliced | Delightfully strong and spicy enjoyment guaranteed

Our very spicy alpine cheese (mountain cheese) made from top-quality hay milk is the absolute highlight of the Sennerei Rehmen in Au and is a true mountain cheese specialty with the typical tingle on the tongue.

The quality of this mountain cheese starts with the milk. It comes from cows that graze on the lush Alpine meadows of the Bregenzerwald or are fed fresh grass and hay. This high-quality raw milk forms the basis for the excellent texture of the cheese, bringing the purity and naturalness of the Alps directly to the table.

The long maturation leads to an intense taste experience, characterized by a spicy note that tingles on the tongue and leaves a pleasant burning sensation.

The production follows traditional methods perfected over generations. The cheese matures for over twelve months in our natural cellar, developing exceptional flavor depth.

Each mountain cheese wheel is hand cared for during this time, with the rind regularly treated with salt free of sodium chloride and iodine, as well as pure spring water. This careful attention not only gives the cheese its characteristic texture but also its distinctive intense mountain cheese aroma.

The long maturation process combined with the extensive hand care leads to an incomparable enjoyment, unlike anything else. The mountain cheese develops a strong, spicy aroma that intensifies with every slice, offering true delights for the palate.

Lactose-Free Mountain Cheese: The natural milk sugar in our cheese made from hay milk is broken down by lactic acid bacteria. The result: lactic acid and exceptionally complex flavor and aroma formations.

A special bonus: Our mountain cheese is naturally lactose-free because the milk sugar is completely broken down during the maturation process. This makes it perfect for people with lactose intolerance, without sacrificing flavor.

This mountain cheese stands for highest quality and artisanal precision. With every taste, you experience the perfect symbiosis of traditional cheese craftsmanship and intense flavor experiences. Treat yourself to this exquisite enjoyment and feel the passion and dedication in every wheel. A cheese that not only delights the palate but also touches the heart.

• The extra-long maturation period of 12 months allows the cheese aroma to come into its own uniquely.
• Mountain cheese is generally an indispensable regional cheese specialty from the local gourmet cuisine of Vorarlberg.

Our spicy mountain cheese belongs to the family of our spicy cheese varieties in the shop overview.

Christof Schneider develops a special ambition when it comes to composing new flavor experiences.

The unique aromas and excellent cheese taste are achieved by Senn Christoph through several key cheese-making secrets, such as:

• Storage on wooden boards or in the natural cellar without artificial climate control
• Traditional handcrafting with cheese cloth
• Manual care without chemical additives
• Use of unpumped hay milk
• Natural rennet
• Iodine-free salt
• Spring water from the Ilga source

Historical Background of Vorarlberg’s Mountain Cheese

Mountain cheese has been produced and matured in Alpine and valley dairies in Vorarlberg since the beginning of the last century. The production method of “fat cheese” (as opposed to low-fat cheese, such as Sura Käs in Montafon) originally came from Switzerland and rapidly spread throughout the Bregenzerwald region.

The traditional Vorarlberg hard cheese is made from natural (non-thermized, non-pasteurized or centrifugally pasteurized) raw milk (hay milk) with at least 45% fat in dry matter.

The characteristic properties of Bregenzerwald mountain cheese are largely influenced by the Alpine milk used in its production, whose ingredients and taste, as well as texture, and the Vorarlberg Alpine flora significantly affect the final product.

Thanks to the small-scale farming operations that supply the raw material and the alpine dairy tradition, the artisanal production and traditional care of the cheese have been preserved to this day. This results in the unique quality and long shelf life of the spicy Vorarlberg mountain cheese.

For more interesting details on mountain cheese, check out Wikipedia.