ARTISAN WINE CHEESE | SEMI-HARD | 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 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 ripening continues. Our redAerobic cheese ripening means cheese ripening with oxygen. » More info 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 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 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 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.
Cheese holes in wine cheese
The artisan wine 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 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.
Wine cheese – indulgence classification
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 storage duration (1 – 6 months)
Additional details about the artisan semi-hard wine cheese
Wine 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 milk – 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 meltingMelting cheese is a proven process to refine and make it more durable. » More info|
|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. 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|
|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|
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 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.
Although a long delivery route, but it is always worthwhile. The goods are of the quality very good. A nice greeting from the North Sea from Cuxhaven. Lothar
PS. The Stollen were also very good, why did I have to pay shipping costs.
Hello Mr. Haas
The Dresdner Stollen are made especially for us and will be delivered separately and separately – the shipping costs are incurred and we must pass on. Is not different. Best regards from the Alpen Sepp Team.
Ute (verified owner) –
Edmund Essl (verified owner) –
Upper Yummy !!
Josef (verified owner) –
Great the whole family is thrilled!
Erwin Gronych (verified owner) –
First order – all ordered cheeses are a great treat – again and again
Seiber Irena (verified owner) –
All cheeses taste great … so we like to order again and again
Michael Flohr (verified owner) –
Karin (verified owner) –
A top cheese … tastefully a dream!
Kathleen (verified owner) –
This is for us the best wine cheese that we have eaten so far. So creamy, spicy, just great.
Mariann (verified owner) –
The cheese is always worth a visit. I order him every time.
Marie-Luise Schlösser (verified owner) –
This cheese is an incredible treat, so I ordered it again when ordering. Great rounded and hearty taste
Mariann (verified owner) –
as always a great treat. is not the 1st time I eat that.
Andrea Schober (verified owner) –
A dream of a cheese!
Seibelwestphal (verified owner) –
Very good almost eaten
Ludwig Madl (verified owner) –
The wine cheese is next to the mountain cheese and apple cider cheese my favorite cheese. He may not be missing from any order. The taste is rounded and hearty. Unfortunately eaten again.