MASTER CHEESEMAKER’S ARTISAN ALPS CHEESE – EXTRA OLD MATURED – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Senn Almkäse.
Discover a real spicy cheese masterpiece!
The intensive allround alps cheese type with the longest cheese tradition in our The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. Austrian region and with a exra long ripening time of 4 months. If you want the masterpiece less spicy, then we recommend the softer level product of master cheesemaker Hermann Berchtold with a cheese maturation The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. of 3 months – KLICK HERE
The traditional alps cheese of our alpine dairy is a little bid similar to the cream cheese, the longest-produced cheese in our dairy. The Melting cheese is a proven process to refine and make it more durable., soft, aromatic cheese dough has as well a large fan base.
The alps cheese has a complex mild-spicy taste and becomes even spicier in old age. The cheese slices are still soft melting. This flavorful semi-hard cheese features a distinct flavor and is perfect for raclette, cheese fondue and au gratin dishe
Important note: As a purity requirement of our premium quality cheeses, we never add additives such as spices, herbs, etc. into the cheese dough. Only the cheese 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. is treated.
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. Semi-hard cheese is the type of cheese that is basis for most of the cheeses.
The characteristic properties of the artisan alps 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 quality of the alpine semi-hard cheese.
Cheese holes in alps cheese old matured
The old matured artisan spicy alp cheese has few, cherry-sized The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). and still a soft-firm cheese dough. Its cut surface is creamy white.
The spicy alps cheese rind
The spicy alps cheese has a smeared brown-yellow rind.
Storage and maturation of spicy alp cheese
The spicy artisan alps cheese is special matured for about 4 months in The alpine cheese is best located in a cellar with high humidity.. This creates a unique complex cheese flavor.
Indulgence classification of artisan alps cheese – special old matured
The peculiarity of the old & spicy alp cheese is that it is pleasant to enjoy every day, without being boring.
Spicy alps cheese intensity (mild – spicy)
Spicy alps cheese consistency (soft – hard)
Spicy alps cheese Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. duration (1 – 6 months)
Additional details about the old matured spicy alps cheese
Spicy alps Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. 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 & washed rind|
|Cheese flavors:||mild, supple, gently melting|
|Mature time:||at least 4 months|
|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.:||at least 45 %|
|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. abs.:||approx. 30 %|
|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.:||Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different., animal rennet from cow|
How can you imagine a spicy alps cheese taste?
|What makes the alps cheese special – the cheese character?||Unique extra spicy cheese taste. A special taste experience!|
|How does the alps cheese taste?||Pleasant, intensive cheese taste and enjoyable daily without being boring.|
|How is the haptic – how is the cheese dough consistency?||The dough is cut firm to supple|
|How is the colour of the cheese?||Whitish to yellowish dough, very seasonally dependent|
|How does the cheesecake smell?||Smell of fresh cheese, typical slightly sour smell.|
|How does the chees holes look like?||A few cherry-sized holes|
|How is the cheese best enjoyed? The best cheese enjoyment||For raclette or for the hearty snack, as well as sandwiches.|
|How do you recognize the not optimal cheese maturation – lower cheese quality?||The cheese should be soft but not sticky.|
Proper storage of spicy alps cheese
If you want to store large pieces or a whole spicy alps 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.