ALPINE CHEESE | SPECIAL SPICY HARD CHEESEThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info | FROM THE AUSTRIAN ALPS – 16 months matured
In German language this cheese speciality is called Bergkäse.
Our alpine hard cheese special spicy (16 months matured in natural cellarThe alpine cheese is best located in a cellar with high humidity. » More info) gets its special spicy aroma through 100% hand care and very traditional hand-made production – without the use of modern mass production dairy machinery.
The alpine cheese special 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 (also the oldest cheese) of the valley dairy “Rehmer Sennhus” located at about 800 meters sea level in the Vorarlberg alps. Thanks to the very long 16 months storage Bergkäse have an unique, incomparably and natural flavour.
With the special spicy mountain cheese with 16 months cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info time you hold a special intensive mountain cheese specialty in your hands.
The alpine cheese special spicy gets its strong and special spicy aroma by 100% manual care from our MASTER CHEESMAKER Hermann Berchtold in the natural cellar.
The alpine cheese rind is cared / massaged by hand 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 composing new cheese taste sensations respectively new cheese creations. He 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 artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info air conditioning
- Traditional hand scooped with cheesecloth
- Care without chemical additives
- Use of unpumped, daily fresh hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info (no pump machinery for the milkCheese 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) » More info transportation)
- Natural rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info
- Iodine-free salt
- Spring water from the Ilga spring
The cheese maturing time of 16 months gives the hard cheese a very intesively, special spicy cheese flavour. Alpine cheese is generally indispensable as a typical Vorarlberger area cheese specialty from the local gourmet kitchen.
Short historical background – traditional alpine hard 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 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 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.
Special quality features of the hard cheese extra spicy alpine cheese
- The approximately pea-sized, round, mostly rare cheese holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info 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 16 months maturation
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 special spicy hard cheese
The special spicy hard cheese has only a few small holes. Bergkäse is a member of the hard cheese family.
The mountain cheese rind
The special 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 16 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 – special spicy
The peculiarity of the special spicy hard cheese is its wonderful out of the ordinary spicy cheese taste with impressive finish.
Alpine cheese intensity (mild – spicy)
Alpine cheese consistency (soft – hard)
Alpine cheese maturage duration (1 – 16 months)
Additional details about the old artisan hard cheese – special spicy taste
Hard cheese – special spicy – quality characteristics
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: | special (very strong) spicy |
Mature time: | at least 16 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 |
How can you imagine a mountain cheese – 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 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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Proper storage of special 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 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.
Beiersdorf Charly (verified owner) –
Great spicy Bergkäs with a glas wine in the evening. Excellent.
Peter Stepany (verified owner) –
..fine spicy mountain cheese! solo or to with a red wine or with black bread and deer sausage .. (;-)
Alfons Becker (verified owner) –
A great cheese very tasty
olaf.crivitz (verified owner) –
Simply delicious
Hans Thelen (verified owner) –
Very spicy – again and again
Karin (verified owner) –
Although I have not yet tried all the ordered varieties but I’m afraid, in terms of weight gain, unfortunately, all excellent.
Only with the “sig product” I can not make friends. The taste deviates too much from what you get used to. Greetings K. Hajos
Habersack Reinhold (verified owner) –
Now you only notice the difference to the supermarket.
The cheese would have to get an Oscar !!!
Kornelia andres (verified owner) –
Memory of beautiful times on Lake Constance. ..is addicting
Mariann (verified owner) –
As always delicious, this cheese could be addictive
Gerhard (verified owner) –
Excellent for the palate and by the way for the health.
Levin, Peter (verified owner) –
Yes, my expectation of hearty taste was fulfilled
Mariann (verified owner) –
It is really good. Simply heavenly this taste.
Wolfgang –
Heavenly – just heavenly …
Volker (verified owner) –
Super fast delivery!!! A cheese that is second to none. Thank you for the excellent enjoyment
Susanne –
A great cheese-no question … but I have it stronger imagined … But it can be argued … Due to the salt content ideal for a great risotto or Kässpätzle … Or with a pear mustard an optimal supplement on a cheese platter
Konken (verified owner) –
a very aromatic cheese … I am still a bit too strong for the cheese plate but great to refine the cooking
neu werner (verified owner) –
the cheese is too coarse and too salty for me
Stephan –
Hello Werner
Thank you for the rating. That’s how it is with very old mountain cheese. He loses water and matures. It becomes harder, more friable and with age just a kind of “Parmesan”. If you do not like that, it is recommended to resort to younger mountain cheeses. In any case, many thanks for the feedback and many greetings from Vorarlberg.
Dietmar –
Honestly. Can something be more delicious than very mature and therefore very spicy mountain cheese from Vorarlberg? I can really get into this old mountain cheese. Just crazy!