ARTISANAL MEDIUM-HARD ALPINE CHEESE – Special edition “ALPEN SEPP” – HAND MADE FROM DAILY FRESH HAY-MILK
A traditional medium hard cheese – 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, soft, aromatic cheese dough is also easy to enjoy for most children.
The cheese ripening is carried out by manual care and regular care of the cheese wheel by washing and salting the rind.
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 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 medium-hard cheese.
Cheese holes in special edition cheese
The artisanal special edition cheese has few, cherry-sized holes. Its cut surface is creamy white and made of firm dough.
The special edition cheese rind
The special edtion cheese has a slightly brownish, dry, crack-free rind.
Storage & maturation of special edition cheese
The special edition cheese is stored for about 3 months in the cheese cellar 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 cheese 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 salt|
|Cheese flavors:||mild/spicy, supple, gently melting|
|Mature time:||at least 3 months|
|F.D.M.:||at least 45 %|
|Fat abs.:||approx. 30 %|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, 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 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.