ARTISANAL SEMI-HARD SMELLY SPICY CHEESE – dry smear-ripened – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Rässkäse – trockengereift.
After the wet smear matured cheese – this intensive dry aged smelling cheese is perhaps one the most popular of all smelly cheeses in our alpine region. The cheese is matured using brevibacterium linens, a bacterium partly responsible for the intensive cheese smell.
No original Vorarlberger cheese spaetzle dish (Käsespätzle) succeeds without him – that’s one ot the traditional dish secrets. The Vorarlberg expression “räss” means: spicy, spicy, intense in smell and in the taste. A intensive hearty taste experience for the real cheese lover.
Smelly-spicy cheese is a connoisseur’s favorite type of cheese and not for the timid. The unmistakable striking pungent aromas and flavors of smelly-spicy semihard cheese put them in a class of their own. While many cheeses may be considered smelly, most smelly-spicy cheeses originate in the family of smear-washed-rind cheeses.
Our smear-ripened smelly cheese is treatened with solutions of bacteria or fungi (most commonly brevibacterium linens, Debaryomyces hansenii or Geotrichum candidum). This cheese treatment gives them a stronger flavor as the standard washed rind cheese process. Typical result is a distinctive orange coloring of the exterior cheese rind. Unlike blue cheeses, which ripen from the inside out, smear-washed-rind cheeses ripens from the outside in.
A smear-washed-ripened cheese matures through bacterial growth on its surface. Washing the cheese rind with special salty liquid prevents mold growth and encourages bacteria growth, causing chemical reactions within the cheese to create nutty, buttery, woodsy and complex flavors. Thanks to theese bacteria the very special “smelly” aromas originate are prduced on the cheese surface.
After the artisanal main cheese manufacturing process the cheese arrives into the natural cheese cave, where the further cheese care and special dry cheese maturation continues.
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.
The characteristic properties of the artisan semi-hard cheese are significantly influenced by the high-quality alpine raw milk (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.
Cheese holes in smelly-spicy cheese
The artisan Räßkässe has lots of small holes.
The smelly-spicy cheese rind
Typical cheese rind formation by treatment with salt water and red smear bacteria.
Storage and maturation of smelly-spicy cheese
The smelly-spicy cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan smelly-spicy cheese – dry smear ripened
The peculiarity of this semi-hard cheese speciality is the extremely intense cheese smell and taste. It unfolds its full aroma at room temperature.
Smelly cheese intensity (mild – spicy)
Smelly cheese consistency (soft – hard)
Smelly cheese mature duration (1 – 6 months)
Additional details about the smelly-spicy cheese – dry smear ripened
Smelly-spicy cheese – dry ripened – 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 with red bacteria culture|
|Cheese flavors:||spicy, strong smell|
|Mature time:||at least 4 months|
|F.D.M.:||at least 35 %|
|Fat abs.:||approx. 25 %|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, animal rennet from cow|
How can you imagine a smelly-spicy cheese – dry aged?
|What makes the smelly cheese special – the cheese character?||Spicy, strong-smelling cheese that makes the heart of cheese lovers beat faster.|
|How does the smelly cheese taste?||Spicy, spicy to spicy – depending on age.|
|How is the haptic – how is the cheese dough consistency?||Less supple to slightly friable cheese dough.|
|How is the colour of the cheese?||Whitish to yellowish dough, very seasonally dependent|
|How does the cheesecake smell?||Spicy, strong smell due to the intensive ripening and the strong red smear formation.|
|How does the chees holes look like?||Lots of broken small cheese holes|
|How is the cheese best enjoyed? The best cheese enjoyment||
Proper storage of smelly-spicy cheese
If you want to store large pieces or a whole smelly 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.