from: € 35,64
Lactose-free cream cheese – for many cheese lovers, the favorite cheese for every day.
Base price: € 21,34/kg
| FRESH SHIPMENT » EVERY TUESDAY | ||
| NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
… makes children happy – and adults too.
The delicious cream cheese made from high-quality hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info not only delights children’s hearts but also pleases the palates of adults. Its soft, meltingMelting cheese is a proven process to refine and make it more durable. » More info consistency and fine, smooth texture with cherry-sized holes make it a treat for all age groups.
Particularly noteworthy is the quality of this cheese, which is made from hay 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. Hay milk comes from cows traditionally fed on fresh grass and hay, which gives the cheese its distinctively mild and 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 flavor.
This feeding method not only contributes to the outstanding quality of the cheese but also supports sustainable and environmentally friendly production.
Lactose-Free Aged Cheese: The natural milk sugar in our hay milk cheese has been broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. The result: lactic acid plus flavor and aroma development.
Another advantage of this cream cheese is that it is lactose-free. Thus, people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info can enjoy the mild taste and creamy texture of this cheese without worries.
Thanks to the use of hay milk and careful processing, a product is created that is not only valued regionally but is also becoming increasingly popular with guests seeking the authentic taste of the Alpine region.
This cream cheese combines traditional enjoyment with modern quality, offering a taste experience that excites both young and old alike. A cheese that not only brings joy but also represents a piece of authentic craftsmanship.
- The cream cheese impresses with a fine, buttery note on the palate. The cheese dough is characterized by its particularly creamy and smooth consistency.
- Its consistency is slightly melting and flowing – with a fine buttermilk touch.
Our cream cheese is part of our family of mild cheese varieties in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
Cream cheese has been produced in our region, the Bregenzerwald, for many years and has become a favorite cheese of many cheese enthusiasts.
The melting, soft, aromatic dough now has a large fan base.
The characteristic properties of cream cheese are significantly influenced by the high-quality Alpine milk, its nutrients, and the Vorarlberg Alpine flora, which affect its taste and texture.
This results in the unique quality of Alpine cheese.
For more interesting details about semi-hard cheese, visit Wikipedia.
Cheese has been produced and aged in Vorarlberg’s Alpine and valley dairies since the early 20th century.
The production method of “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 cheese” (as opposed to low-fat cheese (Sura Käs in Montafon)) originally came from Switzerland and quickly spread in the Bregenzerwald.
Semi-hard cheeses are made from natural (not thermized, pasteurized or centrifuge-separated) 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) with at least 45% F.i.T.
Due to the small-scale farms that supply the raw material and the traditional Alpine dairies, the artisanal production and care of high-quality cheese has been preserved to this day.
For more interesting details about mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese, visit Wikipedia.
The cream cheese has occasional cherry-sized holes.
The cream cheese is aged in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info for approximately 3 months before it is ready to be enjoyed.
The cream cheese has a yellowish 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.
The unique feature of cream cheese is its melting behavior and its mild, creamy cheese flavor.
Cream Cheese Intensity
How mild or strong is the cheese? We define in 10 levels from 0 (mild) to 10 (strong).
Cream Cheese Consistency
How firm is the cheese? We define in 10 levels from 0 (soft) to 10 (hard)
Smell of the Cream Cheese
How fragrant is the cheese? We define in 10 levels from 0 (fragrance-free) to 10 (very aromatic)
| Milk: | 100% from silage-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info hay milk |
| Cheese Type: | Lactose-free semi-hard cheese (SK) |
| Aging Method: | Lactic acid and/or fermentation aging / surface aging in the cheese cellar with salt care |
| Cheese Flavor Profile: | mild, smooth, delicately melting |
| Aging Duration: | 3 months |
| F.i.T.: | at least 50% |
| Fat ContentThe 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: | around 30% |
| Allergens: | Besides milk components, no other allergenic potential |
| Lactose: | 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: | natural, animal rennet |
| Salt: | iodine-free table salt |
| What makes the cheese unique – The Cream Cheese Character? | Especially soft cheese with delicately melting cheese dough |
| How does the cream cheese taste? | Full-bodied, delicately melting cream flavor |
| How does it feel, what is its consistency? | Especially soft cheese with delicately melting cheese dough |
| What is the color of the cream cheese? | Whitish to yellowish dough, highly dependent on the season |
| How does the cheese dough smell? | Slightly sweet cream aroma combined with a fine cheese scent |
| What does the hole formation look like? | Occasional cherry pit-sized holes |
| How is the cream cheese best enjoyed? The Cheese Enjoyment | On a snack bread, for breakfast, or simply in slices for dinner. |
| How can you recognize non-optimal aging – lower quality? | The cheese should be soft but not sticky. |
If you want to store large pieces or an entire cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in saltwater (simply add a little salt), wring it out, and wrap the cheese with the damp cloth. Ideally, repeat this process every 2-3 days.
If the cheese turns slightly white or gets spots, it is usually 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 areas can simply be wiped off.
The use of aluminum foil is possible (although we advise against it) if supplemented with many small holes for air circulation.
Never store or cut cheese on boards, wood, or surfaces where bread has previously been. Yeast residues from the bread make the cheese moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info quickly.
ARTISAN CREAM CHEESE | MEDIUM-HARD | MILD TASTE – HAND MADE FROM DAILY FRESH HAY-MILKIn 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 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 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.
The mild cream cheese has a few, cherry-sized holes.
The cream cheese has no real cheese rind.
The cream cheese is stored and cared for about 3 months in the cheese cellar before being eaten with relish.
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)
| 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 |
| Lactose: | not contained |
| Rennet: | natural, animal rennet from cow |
| Salt: | iodine-free salt |
| 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. |
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282268 |
| Name of cheese | Cream cheese |
| Weight | |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Alpine dairy | Various Alpine Dairies |
| Kind of cheese | |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | mild |
| Cheese maturing time | 3 months |
| Country of origin | Austria |
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| 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 | approx. 50 % |
| Nutritional value | 358 kcal/1495 KJ |
| 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 | 30 g |
| of it saturated | 24 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 22,2 g |
| Salt | 1,5 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
Rehmocta cheese
REHMOCTA® » Diedo « | Käse Spezialität | mit Apfel & Minze & Holunderblüten affiniert
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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