ARTISAN CREAM CHEESE | MEDIUM-HARD | MILD TASTE – 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 meltingMelting cheese is a proven process to refine and make it more durable. » More info, 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 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), 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 alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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, 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 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.
Storage and maturation of cream cheese
The cream cheese is stored and cared for about 3 months in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info 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 ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info duration (1 – 6 months)
Additional details about the cream cheese – mild taste
Cream cheese mild quality characteristics
|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:||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.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:||at least 50 %|
|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. 30-35%|
|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|
|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:||naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info, 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 qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info?||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 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.
Anna-Maria Eling (verified owner) –
The cheese tastes good to us. Unfortunately, the German DPD has totally failed.
Heidrun (verified owner) –
These are super delicious products that are worth their price. I’m glad to have found you.
munna88 (verified owner) –
We are totally excited. Very tasty, creamy taste. Even without bread in between. Gladly again.
Artur Sigl (verified owner) –
Outstanding. I’m totally excited!
Johann (verified owner) –
Very tasty, creamy cheese and well rounded. Tastes with or without bread. Greetings Please keep it up.
Elisabeth (verified owner) –
Very tasty, creamy, creamy. You can also eat it without bread from the hand.
heinz Merbth –
A very tasty, creamy, creamy, rounded cheese. Tastes delicious !
Edmund Essl (verified owner) –
Upper Yummy !!
Stefanie (verified owner) –
Super delicious will always buy again
Josef (verified owner) –
Great the whole family is thrilled!
Björn Grabe –
I just wanted to tell you that your cheese arrived great with our guests. Thank you again for your cooperation.
s.h. (verified owner) –
Very excellent – mild and tasty!
Peter (verified owner) –
Gorgeous cheese! By the cream mild in the taste. For nibbling or just on a sandwich.
christine (verified owner) –
Is my favorite cheese
Hella (verified owner) –
Totally tasty and I will not buy it for the last time!
Marie-Luise Schlösser (verified owner) –
Aroma and taste is just great. That’s why not the first time in the order.
Wilhelm (verified owner) –
Mild, very good flavor and taste.
nataly (verified owner) –
Your products are really delicious, thank you very much the butter is still waiting for christmas
Neurathner Blanka (verified owner) –
A pleasure and over again.
Johann (verified owner) –
VERY DELICIOUS !! WILL NOT ABSOLUTE TO THE NEXT ORDER !!!
Elisabeth Karp (verified owner) –
sehr lecker!!!! schmeckt auch ohne Brot
Immer wieder gerne