ARTISAN MEDIUM-HARD CREAM CHEESE – MILD – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Rahmkäse.
…. makes children happy – and adults as well.
Cream cheese – for many cheese connoisseurs the favorite cheese for every day. This fine cream cheese speciality with soft, smooth dough (a kind of medium-hard cheese) and a few cherry-punched holes is the favorite for most of the children as well as for adults. Its mild complex cheese taste and soft dough make it more and more the favorite cheese of our locals and vacation guests in our Austrian alps region Bregenzerwald.
Medium hard cream cheese has been produced in the Austrian alps area for many years and has become the favorite cream cheese of many cheese connoisseurs. The melting, soft, aromatic dough has a large cheese fan base.
Medium-hard cheeses are evenly ripened cheeses with a firm, smooth consistency and small slit- or grain-shaped eyes (cheese holes), or a broken eye formation depending upon the breaking strength of the cheese dough. Medium-hard cheese is the type of cheese that is basis for most of the firm cheeses.
The characteristic properties of the artisanal cream cheese are significantly influenced by the high-quality alpine raw milk (hay-milk), its ingredients, taste, consistency, and by the Vorarlberg alpine flora. This results in the special quality of the alpine medium-hard cheese.
Cheese holes in cream cheese
The mild cream cheese has a few, cherry-sized holes.
The cream cheese rind
The cream cheese has no real cheese rind.
Storage and maturation of cream cheese
The cream cheese is stored and cared for about 3 months in the cheese cellar before being eaten with relish.
Indulgence classification of artisanal hay milk cream cheese – mild
The peculiarity of the cream cheese is its melting behavior and its mild, creamy cheese flavor.
Cream cheese intensity (mild – spicy)
Cream cheese consistency (soft – hard)
Cream cheese ripening duration (1 – 6 months)
Additional details about the cream cheese – mild taste
Cream cheese mild quality characteristics
|Milk:||100% silo-free hay milk – drawed by hand|
|Type of cheese:||Semi-hard cheese|
|Mature:||Lactic acid and / or fermentation ripening and surface maturation|
|Cheese flavors:||mild, supple, gently melting|
|Mature time:||at least 3 months|
|F.D.M.:||at least 50 %|
|Fat abs.:||approx. 30-35%|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, animal rennet from cow|
How can you imagine a mountain cheese – mild taste?
|What makes the cream cheese special – the cheese character?||Especially soft cheese with soft melting cheese|
|How does the cream cheese taste?||Full-bodied, delicately melting cream aroma|
|How is the haptic – how is the cheese dough consistency?||Especially soft cheese with soft melting cheese|
|How is the colour of the cheese?||Whitish to yellowish dough, very seasonally dependent|
|How does the cheesecake smell?||Slightly sweet creamy fragrance, combined with the fine smell of red smears|
|How does the chees holes look like?||A few cherry-sized holes|
|How is the cheese best enjoyed? The best cheese enjoyment||On the break bread / snack, for breakfast or just sliced for dinner.|
|How do you recognize the not optimal cheese maturation – lower cheese quality?||The cheese should be soft but not sticky.|
Proper storage of cream cheese
If you want to store large pieces or a whole cream 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.