ARTISAN SEMI-HARD SMELLY SPICY CHEESE – dry smear-ripened – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Rässkäse – trockengereift.
After the wet Red smear is a surface threatment method used during cheese making and maturing. matured cheese – this intensive 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. 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 Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. 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 cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green 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 Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. cheese cave, where the further 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. 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 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 and taste and consistency, and by the Vorarlberg alpine flora. This results in the special Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. of the alpine semi The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg..
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 Aerobic cheese ripening means cheese ripening with oxygen. smear bacteria.
Storage and maturation of smelly-spicy cheese
The smelly-spicy cheese is stored for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. 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
|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 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|
|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.:||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 The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).|
|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 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.