ARTISAN ALPINE WINE CHEESE – MILD – HAND MADE FROM DAILY FRESH HAY-MILK
In German language called Weinkäse.
With the semi-hard haymilk wine cheese speciality from our MASTER CHEESMAKER Hermann Berchtold you hold a special type of aromatic cheese in your hands. Basis of Hermann’s hand made wine cheeses are the best raw cheese wheels from various, selected artisanal working alpine dayries.
The cheese wheels then pass into our Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. 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 ripening continues. Our Aerobic cheese ripening means cheese ripening with oxygen. wine cheese gets its complex extraordinary aroma by manual hand care. The cheese wheel rind rind is lubricated (coated) with highest quality red wine from Austrian wineyards as well. This unique treatment brings a special aromatic wine touch into the cheese taste and increases the complex, fine taste pleasure. The cheese 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 wheel 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. Semi-hard cheese is the type of cheese that is basis for most of the cheeses.
The characteristic properties of the artisan alpine cream 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 wine cheese
The artisan wine 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 wine cheese rind
The wine cheese rind is in regularly intervals treated with best Austrian red wine and therefore red.
Storage and maturation of wine cheese
The wine cheese is stored and cared for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan wine cheese
The peculiarity of the wine cheese is the complex, unique cheese flavor that results because of the outer rind treatment with high quality red wine.
Wine cheese intensity (mild – spicy)
Wine cheese consistency (soft – hard)
Wine cheese Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. duration (1 – 6 months)
Additional details about the artisan semi-hard wine cheese
Wine 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 treatment with red wine|
|Cheese flavors:||mild, supple, gently Melting cheese is a proven process to refine and make it more durable.|
|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. 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|
|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 mountain cheese – mild taste?
|What makes the wine cheese special – the cheese character?||Especially soft cheese with soft melting cheese|
|How does the wine cheese taste?||Full-bodied, delicately melting cheese aroma with slightly red wine flavour|
|How is the haptic – how is the cheese dough consistency?||Especially soft cheese with soft melting cheese|
|How is the colour of the cheese?||Whitish to yellowish dough, very seasonally dependent|
|How does the cheesecake smell?||Slightly cream smell combined with the fine smelling scent of red smears and wine|
|How does the chees holes look like?||A few cherry-sized holes|
|How is the cheese best enjoyed? The best cheese enjoyment||On the break bread / snack, for breakfast or just sliced for dinner.|
|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 wine 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.