ARTISAN APPLE CIDER CHEESE | SEMI-HARD | MILD TASTE – 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 The alpine cheese is best located in a cellar with high humidity. » More info , 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. » More info 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 Here 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 cheeses, we never add additives such as spices 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. 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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. » More info (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 The 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.
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 Aerobic cheese ripening means cheese ripening with oxygen. » More info time (1 – 6 months)
Additional details about the semi-hard apple cider cheese – mild taste
Apple cider Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info 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) » More info:||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 cheese is a proven process to refine and make it more durable. » More info|
|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. » More info:||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. » More info abs.:||approx. 22,5 %|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info:||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. » More info:||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 Casein 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.