from: € 5,30
Unser lactose-free herb cheese develops its natural aroma through hand care and treatment with a special herb mixture.
Base price: € 26.51/kg
Herb cheese, refined with real herbs to create a unique flavor, is a contemporary favorite. Our herb semi-hard cheese boasts a tender, smooth texture and a delightful cheese aroma.
While cheeses with herbs and spices are trending, our herb cheese adheres to a purist tradition, comparable to the “purity law of beer.”
Cheeses with spices mixed into the cheese dough generally do not develop cheese flavor through complex ripening. Instead, spice blends are used.
Our excellent semi-hard cheese stands out for its tender, smooth texture and delightful fragrance reminiscent of a herb meadow filled with fragrant herbs.
The unique feature of this cheese lies in its production: Only the edible cheese rind is carefully treated with a special secret herb mixture. This blend harmonizes perfectly with the fine cheese, giving it a piquant, aromatic flavor profile.
The cheese dough itself remains free of any additives or spices, preserving the pure, natural taste of high-quality alpine milk.
The result is a semi-hard cheese with a fine, harmonious composition. The herbs release their aroma into the rind, making the cheese smell like an “alpine meadow.” Its taste remains pleasantly balanced, without being overloaded with too many flavors.
Lactose-free herb cheese: The natural milk sugar in our cheese from hay milk or pasture milk is broken down by lactic acid bacteria. Result: lactic acid plus exceptionally amazing flavors and aroma formation.
The semi-hard cheese is also lactose-free, making it accessible to people with lactose intolerance without compromising on taste.
This cheese represents the highest quality and a conscious return to traditional cheese-making, focusing on the natural taste. This creates a product that impresses not only with its aroma but also with its purity and simplicity.
Our Bregenz Forest herb semi-hard cheese is a delight for those who appreciate the pure taste of high-quality cheese. Its flavor is mildly aromatic, and the spices used release their aroma, creating completely new flavor compositions in the cheese.
The edible cheese rind on the herb cheese is refined with a special herb mixture – giving the cheese wheel a lovely appearance and a fine herb flavor.
With the herb cheese from cheese maker Christof Schneider, you hold a very special type of cheese in your hands. The foundation of Berchtold’s herb cheese is formed by the finest semi-hard cheese wheels from various selected Bregenz Forest dairies.
This cheese is then taken to the cheese cellar of the Berchtold family, where its further care and aging begin.
Our herb cheese develops a wonderful flavor spectrum through hand care. Only the cheese rind is treated with the special herb mixture. Its cut surface is creamy white with a beautiful perforation in the firm dough.
Our herb cheese is part of our spicy cheese varieties in our shop overview.
This fine cheese with a well-melting, smooth dough and occasional cherry-pit-sized holes is a real delicacy. Its mildly spicy taste and semi-firm dough make it a popular cheese for locals and guests alike.
The characteristic properties of the herb cheese are significantly influenced by the high-quality milk from the Alpine region, its ingredients and taste or consistency, and the Vorarlberg Alpine flora. This results in the unique quality of Alpine cheese.
The maturation period of 3 months brings out its aroma to the fullest.
Cheese has been produced and matured in Vorarlberg’s Alpine and valley dairies since the early 20th century.
The production method of “fat cheese-making” (in contrast to lean cheese-making (Sura Käs in Montafon)) originally came from Switzerland and quickly spread in the Bregenz Forest.
Semi-hard cheeses are made from untreated (non-thermized, pasteurized, or centrifuge-defatted) raw milk (hay milk) with at least 45% F.i.T.
Thanks to the small-scale farms providing the raw materials and the Alpine dairy tradition, the artisanal production and traditional care of high-quality cheese have been preserved to this day.
For more interesting details about semi-hard cheese, visit Wikipedia.
The tender smooth texture of herb cheese has cherry-pit to hazelnut-sized holes.
The herb cheese is a semi-hard cheese with a herb mixture on the cheese rind.
The semi-hard cheese is smeared and turned in the ripening cellar for about 10 weeks. Then, the herb mixture is applied to allow it to develop its full aroma.
The special feature of this semi-hard cheese is the herb mixture. It unfolds its full aroma, making the cheese truly exceptional.
Herb Cheese Intensity
How mild or spicy is the cheese? We rate it on a scale from 0 (mild) to 10 (spicy).
Herb Cheese Texture
How firm is the cheese? We rate it on a scale from 0 (soft) to 10 (hard).
Herb Cheese Aging Time
How long has the cheese matured? We rate aging time from 1 to 12 months.
| Milk: | 100% from silage-free hay milk |
| Type of Cheese: | Lactose-free semi-hard cheese (SHC) |
| Ripening Type: | Lactic acid and/or fermentation ripening / surface ripening in the cheese cellar with salt care + herb treatment |
| Cheese Flavor World: | spicy-aromatic |
| Aging Period: | 3 months fully matured |
| F.i.T.: | at least 45% |
| Fat Absolute: | about 30% |
| Allergens: | No other allergenic potential aside from milk components |
| Lactose: | not present |
| Rennet: | natural, animal rennet |
| Salt: | iodine-free table salt |
| What defines the cheese – the herb cheese character? | Cheese aroma paired with herbs. A unique taste experience! |
| How does the herb cheese taste? | The taste is spicy and aromatic, the herb blend releases its aroma, giving the cheese an intense flavor. |
| How is its texture? | The dough is firm yet smooth |
| What is the color of the herb cheese? | Light yellow to yellow – depending on the season |
| How does the cheese dough smell? | Cheese paired with herb scent |
| How is the hole structure? | Occasional cherry-pit to hazelnut-sized holes |
| How best to enjoy herb cheese? Cheese enjoyment | On snack bread or sandwiches, for breakfast or simply in slices for supper.
|
| How to recognize non-optimal ripening – lower quality? | The cheese should be semi-firm, not sticky. |
If you want to store large pieces or a whole cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in salt water (simply add a little salt), wring it out, and wrap the cheese with the damp cloth. Ideally, repeat this process every 2-3 days.
If the cheese turns slightly white or gets spots, this is usually salt or protein crystallizing due to temperature differences. Simply rub off these areas.
Using aluminum foil is possible (but not recommended) if it has many small holes for air circulation.
Please never store or cut cheese on boards, wood, or surfaces previously used for bread. The yeast residues in bread cause cheese to mold quickly.
| Weight | N/A |
|---|---|
| Weight | |
| GTIN | 9120022282145 |
| Country of origin | Austria |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Additional Ingredients | chives, parsley, savory, wild garlic |
| Brand | Alpen Sepp |
| Kind of cheese | |
| Name of cheese | Herbal cheese |
| Taste Intensity | spicy |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Cheese maturing time | 3 months |
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| F.D.M.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 | approx. 45 % |
| Nutritional value | 357 kcal/1482 KJ |
| FatThe 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 | 26,1 g |
| of it saturated | 21 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 24,8 g |
| Salt | 1,25 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
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Cheese test packages
SPICY Cheese Box | 4 spicy lactose-free hay milk cheese varieties to discover
Whole cheese wheel
Whole cheese wheel
Whole cheese wheel
HERB CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg | Kräuterkäse
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Angelika (verified owner) –
We are excited
E.B (verified owner) –
My husband loves this cheese
Gerdschi (verified owner) –
The best of those with spice. Best order in spring, as the herbs are fresh from the Alm.
Michaela Köhler (verified owner) –
Barely opened – already nothing there – just heavenly!
Hella (verified owner) –
A completely different taste. Very tasty and you can taste the good herbs.
Gabriele Baron (verified owner) –
Wonderful cheese, the herb shell is the icing.
Hella (verified owner) –
Very delicious, intense herb-tasting cheese. In addition, good to cut and goes very well with the beer and on the cuddle in the office.
B.Pinnekamp (verified owner) –
Our entire family was completely thrilled by the excellent taste of both the herb cheese and the alpine herb salami. All products bought so far by Alp-Sepp are very good in taste. The delivery was always close to the deadline and was packed very well.