ARTISANAL MADE SEMI-HARD HERBAL CHEESE – MILD/SPICY – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Kräuterkäse.
Making handcrafted cheeses, which are outside “flavored” with natural herbs, are appreciated by more and more people. This herbal semi-hard cheese presents itself with smooth cheese dough and delicate herbal scent from a dried edible herbs mixture.
With this herbal cheese from our MASTER CHEESMAKER Hermann Berchtold you hold a special type of NATURE semi hard cheese in your hands. Basis of Hermans cheeses with natural herbs are best selected cheeses from various alpine artisan partner dairies.
These then pass into the natural cheese cellar where the further cheese care by hand and controlled maturation continues. Our herbal cheese gets its spicy aroma through washed ripening, the cheese rind is covered with a special herbal mixture. This treatment brings various aromatic herbs touches into the cheese and increases the enjoyable experience. 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.
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.
The characteristic properties of the artisan herbal cheese are significantly influenced by the high-quality alpine raw milk (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.
Cheese holes in herbal cheese
The artisan herbal cheese has few, cherry-sized holes. Its cut surface is creamy white and made of firm dough.
The herbal cheese rind
The cheese rind is coated with a special mixture of herbs.
Storage and maturation of herbal cheese
The herbal cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan herbal cheese
The peculiarity of the herbal cheese is the complex, unique cheese flavor as a result of the cheese wheel treatment with a special herbs mixture.
Herbal cheese intensity (mild – spicy)
Herbal cheese consistency (soft – hard)
Herbal cheese mature duration (1 – 6 months)
Additional details about the herbal cheese
Herbal 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 with herbs mixture|
|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 herbal cheese special – the cheese character?||Cheese flavored with herbs. A special taste experience!|
|How does the herbal cheese taste?||The taste is spicy aromatic, the herbs 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 herbs|
|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 wine cheese
If you want to store large pieces or a whole herbal 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.