ARTISIAN ALPINE (MOUNTAIN) HARD CHEESE FROM THE AUSTRIAN ALPS REGION – 12 months matured
In German language this cheese specialty is called Bergkäse.
Our alpine The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. extra spicy (12 month matured in Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. The alpine cheese is best located in a cellar with high humidity.) gets its very spicy aroma through hand care and very traditional hand-made production – without the use of modern “big dairy mass production machinery”. The alpine cheese – extra spicy – is one of the premium quality hard cheese products of the valley dairy “Rehmer Sennhus” located at about 800 meters sea level in the Austrian alps. Thanks to the very long 12 months cheese storage Bergkäse have an incomparably natural flavour.
With the spicy mountain cheese with 12 months Aerobic cheese ripening means cheese ripening with oxygen. you hold a intensive and exceptional mountain cheese speciality in your hands. The alpine cheese extra spicy gets its strong and spicy aroma by 100% manual care from our MASTER CHEESMAKER Hermann Berchtold in the natural cellar. The alpine cheese rind is maintained or let’s better say massaged with sodium chloride-free, iodine-free salt (washed rind cheese) and pure, dextrorotatory spring water.
Cheese specialist Hermann develops a special ambition when it comes to the task “composing new cheese taste attempts” respectively new cheese creations. Hermann achieves the special flavours and exquisite taste with some important cheese secrets, such as:
- Cheese wheel storage only on wooden boards in the natural cellar without Vegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. air conditioning
- Traditional hand scooped with cheesecloth
- Care without chemical additives
- Use of unpumped Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. (no pump machinery for the 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) transportation)
- Natural Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.
- Iodine-free salt
- Spring water from the Ilga spring
The cheese maturing time of 12 months gives the hard cheese a intesively, extra spicy cheese flavour. Alpine cheese is generally indispensable as a typical area cheese specialty from the local gourmet kitchen.
Short historical background – traditional alpine cheese from the Austrian province Vorarlberg
The Vorarlberger alpine cheese “Bergkäse” is a regional speciality that has fans far beyond the borders of the small province on account of its high standards. Its generic, aromatically fine-tangy cheese taste is developed during a ripening The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. of at least 12 months (till up to 16 months). Bergkäse is a member of the hard cheese family.
Alpine cheese has been produced and matured at alpine and valley dairies in Vorarlberg (our area) since the beginning of the last century. The traditional alpine cheese is made from The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. (non-thermic, pasteurized or centrifugally sterilized) raw milk (hay milk) with at least 45% 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.
The characteristics of the alpine cheese are decisively influenced by the alpine milk used for its production, its ingredients and taste and consistency, and by the special alpine flora. Through the small-scale farms that supply the raw material, and the alpine dairy tradition, the artisanal production and traditional care of the cheese has been preserved to this day. This results in the special quality and long shelf life of the spicy alpine cheese.
Special quality features of the hard cheese extra spicy alpine cheese
- The approximately pea-sized, round, mostly rare The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). are dull to shiny and frugally spreaded.
- Due to the long maturation time, the cheese dough becomes less and less supple (shorter), firmer and slightly friable.
Our suggerstion for hard cheese extra spicy with 12 months cheese care in the cellar
Try this cheese with fresh strawberries and add coarse ground black pepper, lemon juice and white port. Enjoy it with a glass of frizzante and fresh white bread.
Cheese holes in extra spicy hard cheese
The extra spicy hard cheese has only a few small holes. Bergkäse is a member of the hard cheese family.
The mountain cheese rind
The extra spicy mountain cheese has a dried brown-yellow rind. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.
Hard cheese storage
Due to the care in the cheese cellar of 12 months, the cheese reaches its unique, extra spicy cheese taste. The cheeses are groomed and turned twice a week by hand.
Indulgence classification of hard cheese extra spicy
The peculiarity of the extra spicy hard cheese is its wonderful extra spicy cheese taste with impressive finish.
Alpine cheese intensity (mild – spicy)
Alpine cheese consistency (soft – hard)
Alpine cheese ripe time (1 – 12 months)
Additional details about the hard cheese – extra spicy taste
Hard cheese – extra spicy – quality characteristics
|Milk:||100% silo-free hay milk – Melting cheese is a proven process to refine and make it more durable. as raw milk|
|Type of cheese:||Hard cheese|
|Mature:||Lactic acid and / or fermentation ripening in the natural cellar|
|Cheese flavors:||extra (strong) spicy|
|Mature time:||at least 12 months|
|F.D.M.:||at least 45-52 %|
|The 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. abs.:||approx. 33%|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose).:||not contained|
|Rennet:||natural, animal rennet from cow|
How can you imagine a mountain cheese – extra spicy taste?
|What makes the mountain cheese special – the cheese character?||Due to the production in about 25 small alpine dairies and more than 100 alps in Vorarlberg, the cheese from each facility has its own character. The influence of the cheese, the season, cow feeding, outside temperature, etc., forms this natural product.|
|How does the mountain cheese taste?||Taste is extra spicy, pleasant lactic acid aroma – depending on age and 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..|
|How is the haptic – how is the cheese dough consistency?||The cheese dough is solidy and little crumbly|
|How is the colour of the cheese?||Inside ivory to cream yellow, sunny yellow in summer. The cheese has a smeared, dried brown-yellow rind.|
|How does the cheesecake smell?||Odor stronger spicy aromatic, slightly sour.|
|How does the cheeso holes look like?||The approx. pea-sized, round, mostly sparse cheese holes are evenly distributed.|
|How is the cheese best enjoyed? The best cheese enjoyment||
|How do you recognize the not optimal cheese maturation – lower Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice.?||
Proper storage of extra spicy hard cheese
If you want to store large pieces or a whole mountain cheese 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 Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. 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 holes because of the air supply.