🏖 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: € 35,97
Discover the artisanal made, medium-hard cheese special edition “ALPEN SEPP”. The alpine dairy all-rounder for every day and gourmet companion for many occasions. Artisanal small scale manufacturing process.
Basic price: € 20,90/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
A traditional medium hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info – 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 meltingMelting cheese is a proven process to refine and make it more durable. » More info, soft, aromatic cheese dough is also easy to enjoy for most children.
The cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info is carried out by manual care and regular care of the cheese wheel by washing and salting the rindTo 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.
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 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 quality of the alpine medium-hard cheese.
The artisanal special edition cheese has few, cherry-sized 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. Its cut surface is creamy white and made of firm dough.
The special edtion cheese has a slightly brownish, dry, crack-free rind.
The special edition 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 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)
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 salt |
Cheese flavors: | mild/spicy, supple, gently melting |
Mature time: | at least 3 months |
F.D.M.: | at least 45 % |
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. 30 % |
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: | 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, animal rennet from cow |
Salt: | iodine-free salt |
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 |
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How do you recognize the not optimal cheese maturation – lower cheese quality? | The cheese should be soft but not sticky. |
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 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 | 9120022282251 |
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 | 3 months |
Kind of cheese | |
Name of cheese | Alp cheese |
Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
Taste Intensity | spicy |
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. 45 % |
Nutritional value | 357 kcal/1482 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 | 30 g |
of it saturated | 24 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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Anna-Maria Eling (verified owner) –
The cheese tastes very good. Unfortunately, the German DPD totally failed.
Elisabeth (verified owner) –
Will not be missing at the next order
Edmund Essl (verified owner) –
Upper Yummy !!
Hanna Wittel (verified owner) –
top
Hanna Wittel (verified owner) –
tastes great.
Erwin (verified owner) –
We will order again very delicious
Kube (verified owner) –
Delicious. We will order again
Evelin Gesicki (verified owner) –
A cheese with exquisite taste. The price / performance ratio is perfect. The whole family is looking forward to this cheese
Mary (verified owner) –
delicious cheese
Daniel G. (verified owner) –
Dairyman cheese is excelent too. One of my favorite for me and my family. Beautiful aroma, excelent smell, little bit salty. Daily cheese, for us. Good price too for good quality. Thank you very much alpensepp for this good product. Greetings from Romania.