ARTISANAL MEDIUM-HARD RAMSON (WILD GARLIC) CHEESE – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Bärlauchkäse.
Making handcrafted cheeses, which are outside “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, are appreciated by more and more people. This exceptionally ramson (also called wild garlic) medium-hard cheese presents itself with delicate herbs scent from a dried edible ramson mixture.
With the artisan ramson cheese from our MASTER CHEESMAKER Hermann Berchtold you hold a special type of “treasure of nature” food in your hands. Basis of Berchtold’s cheeses with dried ramson finishing are best cheeses from various, selected alpine partner dairies.
The raw cheese wheels then pass into the natural cheese The alpine cheese is best located in a cellar with high humidity. of the Berchtold family, where the further 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. and maturation continues. Our ramson cheese gets its spicy aroma by hand care, its cheese ind is covered with 100% natural wild garlic. This treatment brings a very special aromatic touch of wild garlic into the cheese and increases the whole taste pleasure. 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 ripened 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.
The characteristic properties of the artisan ramson cheese are significantly influenced by the high-quality alpine 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 Vorarlberg alpine flora. This results in the special quality of the alpine semi The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg..
Background information and important information about wild garlic
Whenever spring comes, the wild garlic sprouts from the forest floor. Many forest soils become completely green and smell like garlic. A wonderful fragrance is in the air and it is time for recipe ideas with wild garlic with a wonderful taste.
Especially due to the warm weather the wild garlic shoots everywhere in abundance from the ground. Many followers of this tasty leeks therefore become eager collectors.
But for all wild garlic fans, the following applies: If you are not sure, you should rather keep your hands off the plants! It is better then to be supplied at the weekly market, where ramsons is now part of the standard range at numerous retailers.
Wild garlic – danger of confusion with 2 poisonous plants – if you are not sure, you should leave it
- The lily of the valley, Convallaria majalis
- Autumn timeless, Colchicum autumnale
Cheese holes in wild garlic cheese
The artisan wild garlic 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 wild garlic cheese rind
Only the cheese rind is coated with edible, dried wild garlic.
Storage and maturation of ramson cheese
The ramson cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan ramson cheese
The peculiarity of the wild garlic (ramson) cheese is the complex, unique cheese flavor that comes out because of the treatment with dried wild garlic.
Ramson cheese intensity (mild – spicy)
Ramson cheese consistency (soft – hard)
Ramson cheese Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. duration (1 – 6 months)
Additional details about the wild garlic (ramson) cheese
Ramson 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 surface maturation with wild garlic|
|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. 30 %|
|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 ramson cheese – its taste?
|What makes the ramson cheese special – the cheese character?||Cheese flavored with wild garlic. A special, wild taste experience!|
|How does the ramson cheese taste?||The taste is spicy aromatic, the wild garlic unfold its 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?||Slight garlicky smell of fresh wild garlic|
|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 ramson cheese
If you want to store large pieces or a whole ramson 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.