ARTISIAN ALPINE (MOUNTAIN) HARD CHEESE FROM THE AUSTRIAN ALPS REGION – 12 months matured
In German language this cheese specialty is called Bergkäse.
Our alpine hard cheese extra spicy (12 month matured in natural cellar) 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 cheese ripening 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 artificial air conditioning
- Traditional hand scooped with cheesecloth
- Care without chemical additives
- Use of unpumped hay milk (no pump machinery for the milk transportation)
- Natural rennet
- 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 period 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 untreated (non-thermic, pasteurized or centrifugally sterilized) raw milk (hay milk) with at least 45% F.D.M.
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 cheese holes 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 – processed 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 %|
|Fat abs.:||approx. 33%|
|Allergens:||No other allergenic potential except milk components|
|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 cheese care.|
|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 cheese quality?||
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 protein 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.