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 cheese is a proven process to refine and make it more durable., 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 (The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).), 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. The 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. (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 To 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..
Storage and maturation of cream cheese
The cream cheese is stored and cared for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. 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 Aerobic cheese ripening means cheese ripening with oxygen. duration (1 – 6 months)
Additional details about the cream cheese – mild taste
Cream cheese mild quality characteristics
|Cheese 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):||100% silo-free Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. – 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|
|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.:||at least 50 %|
|The 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. abs.:||approx. 30-35%|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose).:||not contained|
|Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.:||Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different., 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 Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice.?||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 Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. 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.