HARD CHEESE

ALPINE CHEESE spicy | Aged 8 months | Lactose-free DELUXE mountain hard cheese, directly from the cheese cellar | Spicy and aromatic taste guarantee | Bergkäse 8 Monate

Rated 4.94 out of 5 based on 18 customer ratings

(18 customer reviews)

from: € 8,15

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

Weight

Clear

FRESH SHIPMENT » EVERY TUESDAY
NO ARTIFICIAL COLORS/FLAVORS	NO FILLERS	GLUTEN-FREE

SKU: AS091 Categories: Spicy cheese, Alpine hard cheese Tags: alpine cheese, artisan cheese, austrian cheese, hard cheese, mountain cheese, spicy cheese

ARTISAN ALPINE CHEESE | SPICY HARD CHEESEThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info | FROM THE AUSTRIAN ALPS – 8 months matured

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:

Cheese wheel storage only on wooden boards in the natural cellar without artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info air conditioning
Traditional hand scooped with cheesecloth
Care without chemical additives
Use of unpumped hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info (no pump machinery for the 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 transportation)
Natural 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
Iodine-free salt
Spring water from the Ilga spring

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.

Hey-Milk - EU protected — Hey-Milk – EU protected

Short historical background – traditional alpine hard cheese from the Austrian province Vorarlberg

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.

Cheese holes in spicy mountain cheese

The spicy mountain cheese has only a few small holes. Bergkäse is a member of the hard cheese family.

The mountain cheese rind

The spicy mountain cheese has a dried brown-yellow bark. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.

Mountain cheese storage

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.

Indulgence Classification of mountain cheese spicy

The peculiarity of the spicy mountain cheese is its wonderful spicy-creamy cheese taste with impressive finish.

Alpine cheese intensity (mild – spicy)

spicy

Alpine cheese consistency (soft – hard)

medium-hard

Alpine cheese mature duration (1 – 12 months)

8 months in cheese cellar

Artisan alpine cheese - spicy - 8 months ripened / matured

Additional details about the mountain cheese – spicy taste

Cheese character of the alpine cheese spicy

Mountain cheese spicy quality characteristics

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

"Enjoyment picture" of alpine cheese spicy

How can you imagine a mountain cheese – spicy taste?

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	remove from the refrigeratorRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info at least 1 hour before eating so that it has at room temperature It is best not to buyThe 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 too large cheese pieces, since the storage in the refrigerator is only limited good for the cheese taste and quality The cheese tastes best directly from the cheese cellar, cut fresh from the wheel.
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?	Dried surface – “thick” rind = directly under the smearRed smear is a surface threatment method used during cheese making and maturing. » More info forms a darker, hard zone Cheese with almost white surface was too cold in the cellar, so it was not possible to produce sufficient smear. This reduces the pleasant taste which the red-smear bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. produce when maturing the cheese.

Storage of alpine cheese - spicy

Proper storage of mild mountain cheese

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.

No bread contact – yeasts

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.

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	Alpen Sepp
GTIN	9120022282060
Country of origin	Austria
Weight	300 g, 1 kg, 6 kg, 12 kg, 24 kg
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	hard 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 | Aged 8 months | Lactose-free DELUXE mountain hard cheese, directly from the cheese cellar | Spicy and aromatic taste guarantee | Bergkäse 8 Monate

Rated 5 out of 5

Ryszard Kucza (verified owner) – 21. April 2020

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Rated 5 out of 5

morneweg (verified owner) – 27. June 2018

Top taste smoothly again and again

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Rated 4 out of 5

Roland Kopanka (verified owner) – 29. May 2018

Have ordered so far 2 times at Alpensepp Ware.War always highly satisfied with the delivery and quality. Keep it up!

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Rated 5 out of 5

Bernd (verified owner) – 22. January 2018

Excellent spiced cheese, unfortunately too little, as it was already consumed after a few days. The whole family is excited

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Rated 5 out of 5

olaf.crivitz (verified owner) – 22. January 2018

Tastes very good

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Rated 5 out of 5

Bayer Alwin (verified owner) – 25. December 2017

We are very satisfied with the cheese, is very tasty therefore we order again and again. Also with the delivery we are very satisfied.

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Rated 5 out of 5

Carmen (verified owner) – 11. December 2017

Delicious spicy tender. I would definitely buy again!

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Rated 5 out of 5

Jutta Poetz (verified owner) – 26. November 2017

Very good cheese, as it should be!

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Rated 5 out of 5

Börschinger (verified owner) – 15. May 2017

A mountain cheese as it should be. Spicy, but not hot on the tongue.

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Rated 5 out of 5

Simon (verified owner) – 1. May 2017

Very fine! Gladly again!

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Rated 5 out of 5

Schürmann (verified owner) – 13. February 2017

The cheese is very tasty perfect I will gladly order again

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Rated 5 out of 5

P. Koch (verified owner) – 30. December 2016

Take a summer vacation in Schoppernau. So know the Vorarlberg cheese. Your mountain cheese is to clean, super good !!

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Rated 5 out of 5

j-dietze (verified owner) – 18. December 2016

The best mountain cheese we had. We order again

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Rated 5 out of 5

Hermann Furthmüller (verified owner) – 14. December 2016

Great tasting. Super quality. Gladly again.

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Rated 5 out of 5

cizek (verified owner) – 8. November 2016

Something expensive but very good we will order again. Thank you

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Rated 5 out of 5

Brunhilde Morent (verified owner) – 25. October 2016

We brought the cheese well to South Korea and it tasted very good. Greetings from Brunhilde

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Rated 5 out of 5

Konken (verified owner) – 22. August 2016

Super tasty and not too strong like the 18 months old

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Rated 5 out of 5

Alexander Mitew (verified owner) – 22. August 2016

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.

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