HARD CHEESE
ALPINE CHEESE spicy | 8 months matured | Austrian lactose-free DELUXE hay milk hard cheese straight from the cheese cellar | aromatic-spicy cheese enjoyment guarantee | Bergkäse 8 Monate
from: € 8,15
Our Spicy Alpine Cheese aged for 8 months in an optimal, controlled environment in the cheese cellar.
Traditionally handmade and carefully maintained by hand, the spicy mountain cheese impresses with its distinctive, strong aroma.
The scent is spicy and aromatic, while the taste is pleasantly spicy.
Base price: € 27,17/kg
- Alpine cheese Description
- Nutritional facts
- Cheese Details
- FAQ
- Customer questions and answers
- Reviews (18)
ALPINE CHEESE, 8 months | Lactose-free PREMIUM Hard Cheese made from Hay Milk | Cheese with 45% F.i.T. freshly cut from the cheese wheel, from the cheese cellar | Delightfully spicy-aromatic enjoyment guaranteed
The spicy alpine cheese (mountain cheese) made from hay milk (very well tolerated as it is lactose-free) is an outstanding hard cheese product from our Sennerei Rehmen in Au and embodies a special mountain cheese specialty. Made from top-quality hay milk, this cheese comes from cows that are exclusively fed fresh grass and hay.
This traditional feeding method gives the cheese an unmatched intense flavor and highlights the exceptional quality for which the region is known.
After a careful maturation of eight months, the spicy mountain cheese develops its robust, spicy aroma, which is enhanced by the elaborate hand-care in the natural cellar. This artisanal attention ensures that the cheese retains its characteristic texture and unique aroma.
A special feature of this cheese is the intensive care of its rind. It is gently massaged and treated with sodium chloride- and iodine-free salt and pure, clockwise spring water. This careful care significantly contributes to the development of the intense aroma and guarantees the outstanding quality of the finished product.
Lactose-free mountain cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteria. Result: Lactic acid and exceptionally complex flavor and aroma formations.
This mountain cheese is also lactose-free, making it accessible to people with lactose intolerance without compromising on taste.
With this spicy mountain cheese made from hay milk, you hold a product that combines traditional cheesemaking, the highest quality standards, and artisanal precision. Enjoy the intense aroma and care that is in every wheel of cheese.
- The 8-month maturation period creates a wonderfully spicy aroma in the cheese.
- Mountain cheese is generally an indispensable typical Vorarlberg cheese specialty from the local gourmet cuisine.
Our spicy mountain cheese belongs to the family of spicy cheeses in the shop overview.
Cheesemaker Christof Schneider takes great pride in composing new flavor experiences.
The special aromas and excellent taste are achieved by Cheesemaker Christof through some key cheese secrets, including:
-
- Storage on wooden boards or in the natural cellar without artificial climate control
- Traditional hand-molding with cheesecloth
- Manual care without chemical additives
- Use of unpumped hay milk
- Natural rennet
- Iodine-free salt
- Spring water from the Ilga spring
Historical Background of Vorarlberg Mountain Cheese
Mountain cheese has been produced and matured in Vorarlberg in alpine and valley dairies since the early 20th century.
The production method of “fat cheese” (as opposed to low-fat cheese, like Sura Käs from the Montafon) originally came from Switzerland and quickly spread in the Bregenzerwald.
The traditional Vorarlberg hard cheese is made from unprocessed (non-thermized, non-pasteurized, or non-centrifugally treated) raw milk (hay milk) with at least 45% F.i.T.
The characteristic properties of Bregenzerwald mountain cheese are largely influenced by the Alpine milk used for production, its ingredients and flavor or consistency, and the Vorarlberg alpine flora.
Due to the small-scale farms providing the raw materials and the alpine dairy tradition, the artisanal production and traditional care of the cheese has been preserved to this day. This results in the special quality and long shelf life of the spicy Vorarlberg mountain cheese.
For more interesting details on mountain cheese, you can visit Wikipedia or read about the rare “Vorarlberg Alp Cheese g.U.” in our cheese wiki.
The Holes in the Spicy Alpine Cheese
The spicy mountain cheese from Sennerei Rehmen has only a few small holes.
The Spicy Alpine Cheese Rind
The spicy mountain cheese has a brown rind. The cheese wheel is evenly covered with a brown rind, inside white to creamy yellow with some holes. Smell is very aromatic, taste is very spicy.
Storage and Maturation of Spicy Mountain Cheese
Through its ongoing maturation in the cheese cellar of the dairy from 8 to 10 months, the wheel reaches its incomparable spicy aromatic taste and smoothness.
Spicy Mountain Cheese – Result and Quality Features
- The approximately pea-sized, round, mostly sparing holes are dull to shiny and evenly distributed.
- Due to the long maturation period of mountain cheese, the cheese paste is less smooth (shorter), rather firm and slightly crumbly.
Our Mountain Cheese Tasting Tip
Serve our spicy mountain cheese once with gentian bacon, fresh onions, spicy mustard, and delicious farmhouse bread. We recommend a grassy Sauvignon Blanc white wine to pair with it.
Gastronomic Magic
The special feature of the spicy mountain cheese is its wonderfully spicy, not too sharp cheese flavor with an impressive finish.
Alpine Cheese Intensity
How spicy is the cheese? We define it on a scale of 0 (mild) to 10 (spicy).
7/10
Mountain Cheese Consistency
How hard is the cheese? We define it on a scale of 0 (soft) to 10 (hard).
6/10
Mountain Cheese Maturation
How long did the cheese mature? We define the maturation period between 1 to 12 months.
8/12
Additional Details about the Spicy Mountain Cheese from Hay Milk, 8 Months Aged
Character of the Spicy Mountain Cheese
| Milk: | 100% from silage-free hay milk, hand-crafted |
| Type of Cheese: | Lactose-free Hard Cheese (HK) |
| Maturation Type: | Lactic acid and/or fermentation maturation in the natural cellar |
| Cheese Flavor Profile: | spicy |
| Maturation Duration: | 8 months |
| F.i.T.: | at least 45-52% |
| Fat Absolute: | approx. 33% |
| Allergens: | No other potential allergens except milk components |
| Lactose: | not contained |
| Rennet: | Natural, animal rennet |
| Salt: | Iodine-free table salt |
Enjoyment of Spicy Mountain Cheese
| What makes the cheese stand out – The cheese character? | Due to production in about 25 cheese dairies and over 100 alpine farms in Vorarlberg, the cheese from each farm has its own character. The influence of the cheesemaker, the season, feeding, outside temperature, etc., all affect this natural product. |
| How does the cheese taste? |
|
| How does it feel, what is the consistency? | Due to the long maturation, experts refer to protein breakdown. The cheese paste becomes less smooth (shorter), firmer, and slightly crumbly. |
| What is the color of the cheese? | Inside it is ivory to cream-yellow, in summer sunny yellow. The cheese has a smeared, dried brownish-yellow rind. |
| How does the cheese paste smell? | Smell: spicy, aromatic, strong. |
| How does the hole formation look? | The approx. pea-sized, round, usually sparing holes are dull to shiny and evenly distributed. |
| How is the cheese best enjoyed? |
|
| How to identify imperfect maturation – lower quality? |
|
Storage of Spicy Mountain Cheese
If you want to store large pieces or a whole mountain cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in salt water (just add some salt), wring it out, and wrap the cheese in the damp towel. Ideally, repeat this process every 2-3 days.
If the cheese turns slightly white or gets spots, it is usually due to salt or protein crystallizing from the temperature difference. These spots can easily be rubbed off.
Aluminum foil can be used (but we advise against it) if it is supplemented with many small holes for air circulation.
No Bread Contact – Yeast Molds
Please never store cheese on boards, woods, or surfaces where bread has been. The yeast residues from the bread will cause the cheese to mold quickly.
Nutritional value alpine cheese spicy 8 months
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 | 45% – 52 % |
| Nutritional value | 358 kcal/1495 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 | 22,2 g |
| Salt | 0,75 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
| Weight | N/A |
|---|---|
| Brand | AlpenSepp® |
| GTIN | 9120022282060 |
| Country of origin | Austria |
| Weight | |
| Type of cheese | Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk) |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Name of cheese | Alpine cheese spicy, 8 months matured |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Kind of cheese | |
| Cheese maturing time | 8 months |
| Taste Intensity | spicy |
Frequently asked questions from our customers
- Do I get the fresh alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese delivery to the gram exactly?
Naturally. But as the cheese is freshly cut down for each delivery, it is often not possible to exactly match the desired amount of cheese to 100%. If we do not have enough weight, we just add the missing piece. - How is the Alpine cheese packaged and how is it with the cooling?
The cheese is airtight vacuum-packed. If necessary, the packaging is added during the warmer seasons cooling elements. - How long is the durability of the premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cheese?
‘The decisive factor is above all the temperature. If it is too warm, the cheese matures too fast. If it is too cold, the aroma suffers. If it is too warm, the cheese starts to sweat and gradually dries up. The cheese is ideally stored refrigerated (at about 8-12 ° C) for about 3 months and longer. - How long will it take for the cheese to arrive?
The cheese is shipped with DPD and should reach every destination in Europe – at the latest after 3-4 days after shopping. To Germany 48 hours. - Is there a minimum order quantity when buying cheese?
Yes, every cheese type have a minimum weight. You can select different weights of each cheese. - Is there a maximum order quantity?
Of course not. If you need a very large amount of cheese, that is not a problem and we will discuss it with you. - How much are the delivery or shipping cost?
DPD helped us a lot. For Germany and AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info we can therefore offer a cheap national lump sum. All other shipping cost you can find under delivery cost. - In which countries can be delivered?
Currently the delivery in the shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info is only possible to Austria and Germany. On request we also ship to other countries.
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18 reviews for ALPINE CHEESE spicy | 8 months matured | Austrian lactose-free DELUXE hay milk hard cheese straight from the cheese cellar | aromatic-spicy cheese enjoyment guarantee | Bergkäse 8 Monate
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Ryszard Kucza (verified owner) –
morneweg (verified owner) –
Top taste smoothly again and again
Roland Kopanka (verified owner) –
Have ordered so far 2 times at Alpensepp Ware.War always highly satisfied with the delivery and quality. Keep it up!
Bernd (verified owner) –
Excellent spiced cheese, unfortunately too little, as it was already consumed after a few days. The whole family is excited
olaf.crivitz (verified owner) –
Tastes very good
Bayer Alwin (verified owner) –
We are very satisfied with the cheese, is very tasty therefore we order again and again. Also with the delivery we are very satisfied.
Carmen (verified owner) –
Delicious spicy tender. I would definitely buy again!
Jutta Poetz (verified owner) –
Very good cheese, as it should be!
Börschinger (verified owner) –
A mountain cheese as it should be. Spicy, but not hot on the tongue.
Simon (verified owner) –
Very fine! Gladly again!
Schürmann (verified owner) –
The cheese is very tasty perfect I will gladly order again
P. Koch (verified owner) –
Take a summer vacation in Schoppernau. So know the Vorarlberg cheese. Your mountain cheese is to clean, super good !!
j-dietze (verified owner) –
The best mountain cheese we had. We order again
Hermann Furthmüller (verified owner) –
Great tasting. Super quality. Gladly again.
cizek (verified owner) –
Something expensive but very good we will order again. Thank you
Brunhilde Morent (verified owner) –
We brought the cheese well to South Korea and it tasted very good. Greetings from Brunhilde
Konken (verified owner) –
Super tasty and not too strong like the 18 months old
Alexander Mitew (verified owner) –
The best cheese I have ever eaten. It is and was our standard cheese for breakfast in the Bregenz Forest in Au. Best suited also to wine or with a sauce or jam refined.