🏖 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: € 8,02
Our alpine cheese “spicy” receives it’s mild aroma through experienced, manual care by hand and the traditional alpine dairy production method. Artisanal small scale manufacturing process!
Basic price: € 24,53/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
In German language this cheese speciality is called Bergkäse.
Our alpine hard cheese spicy (8 month matured in natural cellarThe alpine cheese is best located in a cellar with high humidity. » More info) gets its mild aroma through hand care and very traditional hand-made production – without the use of modern dairy machinery.
The alpine cheese spyci is one 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 quality hard cheese products of the valley dairy “Rehmer Sennhus” located at about 800 meters sea level in the Austrian alps. Thanks to the long 8 months storage Bergkäse have an incomparably natural flavour.
With the spicy mountain cheese with 8 months cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info you hold a special mountain cheese speciality in your hands.
The alpine cheese spicy gets its spicy aroma by 100% manual care from our MASTER CHEESMAKER Hermann Berchtold in the natural cellar. The alpine cheese rind is maintained or massaged with sodium chloride-free, iodine-free salt and pure, dextrorotatory spring water.
Master cheesemaker Hermann Berchtold develops a special ambition when it comes to composing new cheese taste sensations respectively new cheese creations. Hermann achieves the special flavours and exquisite taste with some important cheese secrets, such as:
The cheese maturing time of 8 months gives the hard cheese a pleasantly mild cheese flavour. Alpine cheese is generally indispensable as a typical area cheese specialty from the local gourmet kitchen.
The Vorarlberger alpine cheese “Bergkäse” is a regional speciality that has fans far beyond the borders of the small province on account of its high standards. Its generic, aromatically fine-tangy cheese taste is developed during a ripening periodThe 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. » More info of at least 8 months (till up to 16 months). Bergkäse is a member of the hard cheese family.
Alpine cheese has been produced and matured at alpine and valley dairies in Vorarlberg (our area) since the beginning of the last century. The traditional alpine cheese is made from untreatedThe 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 (non-thermic, pasteurized or centrifugally sterilized) raw milk (hay milk) with at least 45% 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
The characteristics of the alpine cheese are decisively influenced by the alpine milk used for its production, its ingredients and taste and consistency, and by the special alpine flora.
Through the small-scale farms that supply the raw material, 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 alpine cheese.
The spicy mountain cheese has only a few small holes. Bergkäse is a member of the hard cheese family.
The spicy mountain cheese has a dried brown-yellow bark. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.
Due to the care in the cheese cellar of 8 months , the cheese wheel reaches its unique, mild aromatic cheese taste. The cheeses are well cared and turned twice a week by hand.
The peculiarity of the spicy mountain cheese is its wonderful spicy-creamy cheese taste with impressive finish.
Alpine cheese intensity (mild – spicy)
Alpine cheese consistency (soft – hard)
Alpine cheese mature duration (1 – 12 months)
Milk: | 100% silo-free hay milk – processedMelting cheese is a proven process to refine and make it more durable. » More info as raw milk |
Type of cheese: | Hard cheese |
Mature: | Lactic acid and / or fermentation ripening in the natural cellar |
Cheese flavors: | spicy |
Mature time: | at least 8 months |
F.D.M.: | at least 45-52 % |
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. 33% |
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 |
Rennet: | natural, animal rennet from cow |
Salt: | iodine-free salt |
What makes the mountain cheese special – the cheese character? | Due to the production in about 25 small alpine dairies and more than 100 alps in Vorarlberg, the cheese from each facility has its own character. The influence of the cheese, the season, cow feeding, outside temperature, etc., forms this natural product. |
How does the mountain cheese taste? | Taste is spicy, pleasant lactic acid aroma – depending on age and cheese careTo 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. |
How is the haptic – how is the cheese dough consistency? | The dough is cut firm |
How is the colour of the cheese? | Inside ivory to cream yellow, sunny yellow in summer. The cheese has a smeared, dried brown-yellow rind. |
How does the cheesecake smell? | Odor stronger spicy aromatic, slightly sour. |
How does the cheeso holes look like? | The approx. pea-sized, round, mostly sparse cheese 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 are evenly distributed. |
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 qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info? |
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If you want to store large pieces or a whole mountain cheese cheese loaf 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.
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 | Alpen Sepp |
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 |
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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.