Artisanal medium-hard ramson cheese – mild/spicy – Bärlauchkäse

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 naturalHere 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 cellarThe alpine cheese is best located in a cellar with high humidity. of the Berchtold family, where the further 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. 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 raw milkThe 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 hard cheeseThe 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