🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
from: € 36,30
Our dry matured, smelly-spicy cheese receives its intense aroma and strong character by manual care, special bacteria and special dry smear ripening. Artisanal small scale manufacturing process.
Basic price: € 22,00/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
In German language called Rässkäse – trockengereift.
After the wet smearRed smear is a surface threatment method used during cheese making and maturing. » More info 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 bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info 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 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 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 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 cheese cave, where the further cheese careTo 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 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 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 and taste and consistency, and by the Vorarlberg alpine flora. This results in the special qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the alpine semi hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info.
The artisan Räßkässe has lots of small holes.
Typical cheese rind formation by treatment with salt water and redAerobic cheese ripening means cheese ripening with oxygen. » More info smear bacteria.
The smelly-spicy cheese is stored 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 pleasure.
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)
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 milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info – 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 % |
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. 25 % |
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: | natural, animal rennet from cow |
Salt: | iodine-free salt |
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 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 |
How is the cheese best enjoyed? The best cheese enjoyment |
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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 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.
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.
Weight | N/A |
---|---|
Brand | Alpen Sepp |
GTIN | 9120022282176 |
Country of origin | Austria |
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 |
Cheese maturing time | 4 Months |
Name of cheese | Smelly spicy cheese |
Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
Taste Intensity | special spicy |
Kind of cheese |
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. 35 % |
Energy value | 303 kcal/1256 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 | 22 g |
of it saturated | 18 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 | 24,8 g |
Salt | 1,25 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
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Whole cheese wheel
WHOLE WHEEL SMELLY-SPICY CHEESE – dry matured – SEMI HARD – Rässkäse trockengereift – 6 kg
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Petra (verified owner) –
From my friend from Tyrol have learned that Käsknödl taste best with Raesskäs. But I can not get it in the Frankfurt area and we were not in Austria last year. Hence the online order. What can I say: they became the best cheese dumplings I’ve ever made! Of course I also tried a piece like this: delicious!
eveline (verified owner) –
I was not cheese cheese, with this I got the taste!
Gerhard Emrich (verified owner) –
What a delicacy, this cheese. Quality and taste, perfect. Was not my last order.
Kube (verified owner) –
We liked it very much, we order again, also excellent: everything made without iodized feed
Spaeth (verified owner) –
Dear Alps Sepp,
the Rässkäse tastes great. Yesterday I rubbed it about my fried potatoes.
I have also sent some of it to my brother-in-law, who recently spent his holiday in Tyrol. With him beautiful memories of spaetzle with rässkäse awake.
Greetings from the Rhineland
Fam. Spaeth
Daniel (verified owner) –
My expectations were fully met. The quality of the cheese is excellent.
Highly recommended!