ALPS CHEESE, spicy | Lactose-free PREMIUM semi-hard cheese made from Alpine milk, directly from the cheese cellar | 100% tangy and spicy taste guarantee | Raclette dish recommendation!

ARTISAN MASTER CHEESEMAKER’S ALPS CHEESE – SEMI HARD – HAND MADE FROM DAILY FRESH HAY-MILK.

In German language called Senn Almkäse.

Discover a real cheese masterpiece!

The pleasant allround alps cheese type with the longest cheese tradition in our alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info Austrian region and with a long ripening time of 3 months.

If you want the masterpiece spicier, then we recommend the next level product of master cheesemaker Hermann Berchtold with an extra long cheese maturation 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 4 months – KLICK HERE

The traditional alps cheese of our alpine dairy is a little bid similar to the cream cheese, the longest-produced cheese in our dairy. The meltingMelting cheese is a proven process to refine and make it more durable. » More info, soft, aromatic cheese dough has as well a large fan base.

The alps cheese has a complex mild-spicy taste and becomes even spicier in old age. The cheese slices are still soft melting. This flavorful semi-hard cheese features a distinct flavor and is perfect for raclette, cheese fondue and au gratin dishe

Important note: As a purity requirement of our 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 cheeses, we never add additives such as spices, herbs, etc. into the cheese dough. Only the cheese rindTo 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 is treated.

Semi-hard cheeses are evenly ripened cheeses with a firm, smooth consistency and small slit- or grain-shaped eyes, or a broken eye formation depending upon the breaking strength of the cheese. Semi-hard cheese is the type of cheese that is basis for most of the cheeses.

The characteristic properties of the artisan alps cheese are significantly influenced by the high-quality alpine raw milkThe 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 (hay-milk), its ingredients and taste and consistency, and by the Vorarlberg alpine flora. This results in the special quality of the alpine semi-hard cheese.