ARTISANAL MADE SEMI-HARD CHILI CHEESE – HOT&SPICY – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Chilikäse.
Handcrafted (artisanal) cheese, which is “flavored” on the cheese rind with Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. spices, herbs, etc. is popular by more and more people. Our semi-hard chili cheese speciality presents itself with smooth dough and delicate spicy/hot taste.
With the chili cheese from our MASTER CHEESMAKER Hermann Berchtold you receive a special type of spiced semi The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. at Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity.. Basis of Berchtold’s cheeses refined with natural spices are selected raw cheeses of various, selected artisanal working partner dairies.
The controled cheeses then pass into the natural cheese The alpine cheese is best located in a cellar with high humidity. for further manual 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. Our chili spiced cheese gets its chili aroma by hand care, its rind is covered with a special chili-herbs mixture. This cheese treatment brings diverse aromatic touches of various kinds of herbs into the cheese and increases the whole cheese-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.
Semi-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 chilim 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 hard cheese.
Interesting facts about chili and the chili varieties
More and more Europeans are using spicy pods. That is a good thing. Various studies show the antioxidant, anti-inflammatory, analgesic, immune-enhancing and appetite-suppressing properties of the chilli pepper maker capsaicin. However, Chili could take his biggest triumphal procession in terms of heart health and cancer cure.
Cheese holes in chili cheese
The artisan chili 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 chili cheese rind
The chili cheese rind is coated with a special mixture of chili and spices.
Storage and maturation of chili cheese
The chili cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan chili cheese
The peculiarity of the semi-hard chili cheese is the complex, unique cheese flavor that comes out because of the cheese rind treatment with a special chili-herbs mixture.
Chili cheese intensity (mild – spicy)
Chili cheese consistency (soft – hard)
Chili cheese mature duration (1 – 6 months)
Additional details about the chili cheese
Chili 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:||Semi hard cheese|
|Mature:||Lactic acid and / or fermentation ripening and surface treatment with a chili mixture|
|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 chili cheese – mild taste?
|What makes the chili cheese special – the cheese character?||Cheese flavored with chili and spices. A special, no to hot taste experience!|
|How does the chili cheese taste?||The taste is hot-spicy aromatic, the chili 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?||Smell of fresh spices|
|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 chili cheese
If you want to store large pieces or a whole chili 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.