ARTISANAL MEDIUM-HARD ALPINE CHEESE – Special edition “ALPEN SEPP” – HAND MADE FROM DAILY FRESH HAY-MILK
A traditional medium The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. – a real all-round talent from our Austrian mountain area. The medium- hard cheese for every day.
The SPECIAL EDITION cheese “Alpen Sepp” speciality is a tasty, particularly medium-hard cheese, which impresses with its fine, creamy dough and its fine spicy aroma. Therefore, the cheese is an ideal candidate in many occasions and common ingredient of savory or gratin dishes. One more advantage: The Melting cheese is a proven process to refine and make it more durable., soft, aromatic cheese dough is also easy to enjoy for most children.
The Aerobic cheese ripening means cheese ripening with oxygen. is carried out by manual care and regular care of the cheese wheel by washing and salting the 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..
Medium-hard cheeses are evenly ripened cheeses with a firm, smooth consistency and small slit- or grain-shaped eyes. Medium-hard cheese is the type of cheese that is basis for most of the cheeses.
The characteristic properties of this artisan alpine 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 medium-hard cheese.
Cheese holes in special edition cheese
The artisanal special edition 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.).. Its cut surface is creamy white and made of firm dough.
The special edition cheese rind
The special edtion cheese has a slightly brownish, 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., crack-free rind.
Storage & maturation of special edition cheese
The special edition 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 artisanal special edition cheese “Alpen Sepp”
The peculiarity of edition cheese is that it is a slighly spicy, complex all-rounder for every day.
Special edition cheese intensity (mild – spicy)
Special edition cheese consistency (soft – hard)
Special edition cheese maturage duration (1 – 6 months)
Additional details about the Alpen Sepp special edition medium-hard cheese
Special edition 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 with salt|
|Cheese flavors:||mild/spicy, supple, gently melting|
|Mature time:||at least 3 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 %|
|Fat 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 special edition cheese?
|What makes the special edition cheese special – the cheese character?||Delicately melting cheese dough with a hearty spicy taste|
|How does the edition cheese taste?||The taste is spicy aromatic.|
|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 herbs|
|How does the chees holes look like?||A few cherry-sized holes|
|How is the cheese best enjoyed? The best cheese enjoyment||
|How do you recognize the not optimal cheese maturation – lower cheese quality?||The cheese should be soft but not sticky.|
Proper storage of Alpen Sepp cheese
If you want to store large pieces or a whole special edition 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.