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 Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. 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 The alpine cheese is best located in a cellar with high humidity. 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. 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 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.
Cheese holes in herbal cheese
The artisan herbal 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 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 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 maturation with herbs mixture|
|Cheese flavors:||mild, supple, gently Melting cheese is a proven process to refine and make it more durable.|
|Mature time:||at least 3 months|
|F.D.M.:||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. 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).:||not contained|
|Rennet:||natural, animal Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. 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 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.