🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
from: € 39,11
Our artisan pumpkin cheese gets its natural flavor through manual care and cheese rind treatment with special edible pumpkin seed flour. Just try this alpine semihard cheese. Artisanal small scale manufacturing process.
Basic price: € 23,87/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
In German language called Kürbiskäse
Making handcrafted (artisanal) cheeses, which are outside “flavored” with natural herbs, spices, etc are appreciated by more and more people. This exceptionally pumpkin semi-hard cheese presents itself with a harmonious pumpkin scent from a dried pumpkin-seed-herbs mixture..
The specially selected “pumpkin seed flour” works perfectly with the ripened semi-hard cheese taste, creating a extraordinary cheese taste.The final cheese taste is still mildly aromatic, the pumpkin seeds unfold their aroma, giving the cheese completely new flavors – without being intrusive.
With this artisanal pumpkin cheese speciality from our MASTER CHEESEMAKER Hermann Berchtold you hold a special type of NATURE semi-hard cheese in your hands. Basis of his cheeses with pumpkin-seed-flower are best selcted cheeses from various, selected 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 and maturation continues. Our pumpkin cheese gets its mild-spicy aroma by hand care, its edible cheese rind is covered with a special pumpkin-seed-herbs mixture. This treatment brings diverse aromatic touches of pumpkin seeds into the cheese taste and increases the whole taste pleasure. 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 pumpkin 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 cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info.
The artisanal pumpkin 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 cheese rind is coated with a special pumpkin-seed-herbs mix.
The pumpkin cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
The peculiarity of the pumpkin cheese is the complex, unique cheese flavor that comes out because of the treatment with a special pumpkin-seed-flour & herbs mixture.
Pumpkin cheese intensity (mild – spicy)
Pumpkin cheese consistency (soft – hard)
Pumpkin cheese storage duration (1 – 6 months)
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 treatmen with a pumkin seed / herbs mixture |
Cheese flavors: | mild-spicy-aromatic |
Mature time: | at least 3 months |
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: | 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. 30 % |
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 |
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: | natural, animal rennet from cow |
Salt: | iodine-free salt |
What makes the pumpkin cheese special – the cheese character? | Cheese flavored with pumpkin seed flour. A special taste experience! |
How does the pumpkin cheese taste? | The taste is spicy aromatic, the pumpkin seed 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 |
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How do you recognize the not optimal cheese maturation – lower cheese quality? | The cheese should be soft but not sticky. |
If you want to store large pieces or a whole pumpkin 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.
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.
Weight | N/A |
---|---|
Brand | Alpen Sepp |
Country of origin | Austria |
GTIN | 9120022282152 |
Weight | |
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 | pumpkin seed flour |
Cheese maturing time | 3 months |
Kind of cheese | |
Name of cheese | Pumpkin cheese |
Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
Taste Intensity | spicy |
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 | 30 g |
of it saturated | 24 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 | 22,2 g |
Salt | 1,25 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
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Alfred Harwöck (verified owner) –
Just delicious !!!
Fiedler Gottfried (verified owner) –
Cheese, of course, great again. Thanks for the fast delivery