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 cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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 cellarThe alpine cheese is best located in a cellar with high humidity. » More info where the further cheese careTo 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 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 premiumHere 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, 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 milkThe 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 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 holesThe 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. 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 qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info characteristics
|MilkCheese 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 milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info – 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 meltingMelting cheese is a proven process to refine and make it more durable. » More info|
|Mature time:||at least 3 months|
|F.D.M.:||at least 45 %|
|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 abs.:||approx. 22,5 %|
|Allergens:||No other allergenic potential except milk components|
|LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info:||not contained|
|Rennet:||natural, animal rennetNatural 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 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 proteinCasein 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.
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.