ARTISAN SEMI-HARD APPLE CIDER CHEESE – MILD – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Mostkäse.
With the apple cider cheese from our skilled and experienced cheesemaker Hermann Berchtold you hold a special type of aromatic semi-hard cheese in your hands. Basis of Hermann’s apple cider cheeses are the best raw cheeses from various, selected artisanal working partner dayries.
These then pass into the natural cheese cellar , where the further cheese care and ripening continues. Our apple cider cheese gets its spicy, complex aroma by elaborate hand care, its cheese rind is lubricated with our own apple cider. This cheese treatment brings a special aromatic touch into the cheese and increases the 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 etc. into the cheese dough. Only the cheese rind is treated.
Semihard 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. Semi-hard cheese is the type of cheese that is basis for most of the cheeses.
The characteristic properties of the artisanal manufactured apple cidercheese are significantly influenced by the high-quality alpine raw milk (hay-milk), its ingredients, taste and consistency, and by the Vorarlberg alpine flora. This results in the special quality of the semi-hard cheese from the Austrian alps.
Our apple cider cheese indulgence tip
Try our apple cider cheese with fresh marjoram, garlic and pickled bell peppers. This fits particularly well with fresh wholemeal bread and white wine with acid traces.
Cheese holes in apple cider cheese
The artisan apple cider cheese a few, cherry-sized holes.
The apple cider cheese rind
The cheese rind with apple cider treatment gives an exciting and complex cheese taste.
Storage and ripening of apple cider cheese
The apple cider cheese is stored and cared for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan apple cider cheese
The peculiarity of the apple cider cheese is the complex, unique cheese flavor.
Apple cider cheese intensity (mild – spicy)
Apple cider cheese consistency (soft – hard)
Apple cider cheese ripening time (1 – 6 months)
Additional details about the semi-hard apple cider cheese – mild taste
Apple cider cheese quality characteristics
|Milk:||100% silo-free hay milk – drawed by hand|
|Type of cheese:||Semi-hard cheese|
|Mature:||Lactic acid and / or fermentation ripening and surface maturation|
|Cheese flavors:||mild, supple, gently melting|
|Mature time:||at least 3 months|
|F.D.M.:||at least 45 %|
|Fat abs.:||approx. 22,5 %|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, animal rennet from cow|
How can you imagine a mountain cheese – mild taste?
|What makes the apple cider cheese special – the cheese character?||Especially soft cheese with soft melting cheese and complex taste|
|How does the apple cider cheese taste?||Full-bodied, delicately melting cheese aroma with slightly apple cider flavour|
|How is the haptic – how is the cheese dough consistency?||Especially soft cheese with soft melting cheese|
|How is the colour of the cheese?||Whitish to yellowish dough, very seasonally dependent|
|How does the cheesecake smell?||Slightly sweetish scent of the apple cider combined with the fine smelling scent of red smears|
|How does the chees holes look like?||A few cherry-sized holes|
|How is the cheese best enjoyed? The best cheese enjoyment||On the break bread / snack, for breakfast or just sliced for dinner.|
|How do you recognize the not optimal cheese maturation – lower cheese quality?||The cheese should be soft but not sticky.|
Proper storage of cream cheese
If you want to store large pieces or a whole cider cheese 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 protein 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.