ARTISANAL MADE SEMI-HARD PUMPKIN CHEESE – MILD/SPICY – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Kürbiskäse
Making handcrafted (artisanal) 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, 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 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. 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 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 pumpkin 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg..
Cheese holes in pumpkin cheese
The artisanal pumpkin 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 pumpkin cheese rind
The cheese rind is coated with a special pumpkin-seed-herbs mix.
Storage and maturation of pumpkin cheese
The pumpkin cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisanal pumpkin cheese
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)
Additional details about the pumpkin cheese
Pumpkin 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 treatmen with a pumkin seed / herbs mixture|
|Mature time:||at least 3 months|
|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.:||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. 30 %|
|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|
|Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.:||natural, animal rennet from cow|
How can you imagine a pumpkin cheese – mild taste?
|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||
|How do you recognize the not optimal cheese maturation – lower cheese quality?||The cheese should be soft but not sticky.|
Proper storage of pumpkin cheese
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 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.