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All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
from: € 9,42
Our artisan alpine hard cheese “extra spicy” receives it’s spicy aroma through experienced, manual care by hand and the traditional alpine dairy production method. Artisanal small scale manufacturing processing!
Basic price: € 29,11/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
In German language this cheese specialty is called Bergkäse.
Our alpine hard cheese extra spicy (12 month matured in natural cellarThe alpine cheese is best located in a cellar with high humidity. » More info) 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 premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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 ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info 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:
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.
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 periodThe 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. » More info 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 untreatedThe 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. » More info (non-thermic, pasteurized or centrifugally sterilized) raw milk (hay milk) with at least 45% 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
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.
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.
The extra spicy hard cheese has only a few small holes. Bergkäse is a member of the hard cheese family.
The extra spicy mountain cheese has a dried brown-yellow rind. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.
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.
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)
Milk: | 100% silo-free hay milk – processedMelting cheese is a proven process to refine and make it more durable. » More info 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 % |
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 abs.: | approx. 33% |
Allergens: | No other allergenic potential except milk components |
LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info: | not contained |
Rennet: | natural, animal rennet from cow |
Salt: | iodine-free salt |
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 careTo 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. » More info. |
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 |
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How do you recognize the not optimal cheese maturation – lower cheese qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info? |
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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 proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info 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.
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.
Weight | N/A |
---|---|
Brand | Alpen Sepp |
GTIN | 9120022282077 |
Weight | |
Type of cheese | Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk) |
Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
Cheese maturing time | 12 months |
Kind of cheese | |
Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
Taste Intensity | extra spicy |
Country of origin | Austria |
Name of cheese | Alpine cheese extra spicy, 12 months matured |
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 | 45% – 52 % |
Nutritional value | 358 kcal/1495 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 | 30 g |
of which is saturated fat | 24 g |
Carbohydrates | 0 g |
of which is 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 | 22,2 g |
Salt | 0,75 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
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Verified Buyer (verified owner) –
Good austrian hard cheese
Jörg Falke (verified owner) –
The products of Alpen Sepp are the pinnacle of enjoyment
Petra (verified owner) –
Since I was already ordering for Käsknödl, I also wanted to treat ourselves to a piece of mountain cheese for the bread. Very tasty, we like to order again!
Alfons Becker (verified owner) –
Tastes as I expected it – Good
R. A. (verified owner) –
Excellent cheese. Such a quality you do not get in the supermarket. In that sense, I will remain faithful.
Andreas Raminger (verified owner) –
Dear Alps Sepp Team, Cheese has arrived well and we are delighted with the taste. Best regards G. Andreas Raminger
Thomas (verified owner) –
.. who does not like cheese, should try this, because then he will be addicted to cheese ! In any case, we will continue to enjoy it – Congratulations to the Alps Sepp !!
V. Schramböck (verified owner) –
Very good quality, strong taste. For all days I might take a younger one who is not so vigorous; but is a matter of taste. In general, all products from Alpen Sepp are outstanding.
Oliverkau124 (verified owner) –
Good cheese, full bodied strong taste.
G.Konrad (verified owner) –
A wonderful cheese. Great taste and great consistency!
Seibelwestphal (verified owner) –
Super delicious
Fox –
Just something of yummy. A Sunday breakfast without this mountain cheese is unimaginable. Thank you – I’m a big fan of Alpen Sepp!