ARTISANAL MEDIUM-HARD BLOSSOMS CHEESE – MILD – HAND MADE FROM DAILY FRESH HAY-MILK.
In German language called Blumenkäse.
Artisanal made medium-hard cheese, which is “flavored” with Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. herbs, is appreciated by more and more people. Our blossom medium-hard cheese speciality presents itself with smooth dough and delicate flowers scent from a dried edible flowers & herbs mixture.
With the artisanal blossoms cheese from our MASTER CHEESMAKER Hermann Berchtold you hold a special type of NATURE medium-hard cheese in your hands. Basis of Hermann’s blossoms cheeses are the best raw cheeses from various, selected artisanal working partner dayries.
These then pass into the natural cheese cave of the Berchtold family, where the further cheese washed To 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. care and maturation continues. Our blossoms cheese gets its aroma by traditional hand care, its cheese rind is covered with a special tea, blossoms and herbs mixture.
This cheese treatment brings diverse aromatic touches of various kinds of blossoms into the cheese dough and increases the whole taste experience. Its cut-surface is creamy white and made of firm dough.
Important note: As a purity requirement of our premium quality cheeses, we never add additives such as spices, herbs etc. into the cheese dough. Only the cheese rind is treated.
Medium-hard cheeses are evenly washed-rind cheeses with a firm, smooth consistency and small slit- or grain-shaped eyes, or a broken eye formation depending upon the breaking strength of the cheese. Medium-hard cheese is the type of cheese that is basis for most of the cheeses.
The characteristic properties of the artisan blossoms cheese are significantly influenced by the high-quality The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. The 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. (hay-milk), its ingredients and taste and consistency, and by the Bregenzerwald alpine flora. This results in the special quality of the medium-hard cheese.
Cheese holes in blossoms cheese
The artisan blossoms cheese has few, cherry-sized The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).. Its cut surface is creamy white and made of firm dough.
The blossoms cheese rind
The cheese rind is coated with a special mixture of tea blossoms and herbs.
Storage and maturation of blossoms cheese
The blossoms cheese is stored and carefully cared for about 10 weeks in the cheese cave. After this step the dried edible flowers & herbs are added on the cheese rind.
Indulgence classification of artisan blossoms cheese
The peculiarity of the blossoms cheese is the complex, unique cheese flavor that comes out because of the treatment with a special tea blossoms mixture.
Blossoms cheese intensity (mild – spicy)
Blossoms cheese consistency (soft – hard)
Blossoms cheese mature duration (1 – 6 months)
Additional details about the blossoms cheese
Blossoms Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. characteristics
|Cheese 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):||100% silo-free Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. – drawed by hand|
|Type of cheese:||Medium-hard cheese|
|Mature:||Lactic acid and / or fermentation ripening and washed rind care|
|Cheese flavors:||mild, supple, gently Melting cheese is a proven process to refine and make it more durable.|
|Mature time:||at least 3 months|
|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.:||at least 45 %|
|The 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. abs.:||approx. 35 %|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose).:||not contained|
|Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.:||natural, animal rennet from cow|
How can you imagine a blossoms cheese taste?
|What makes the blossoms cheese special – the cheese character?||Cheese flavored with edible blossom and herbs. A special taste experience!|
|How does the blossoms cheese taste?||The taste is mild aromatic, the blossoms and herbs unfold their aroma, making the cheese pleasant taste-intensive.|
|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?||Cheese smells of flower meadow and fresh hay|
|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 blossoms cheese
If you want to store large pieces or a whole blossoms 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 Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. 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.