CHILI CHEESE WHEEL – TRADITIONAL MADE FROM HAY MILK
Chili cheese as a whole cheese wheel with 6 kilograms. For all those who need large quantities of 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 made from Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain..
- 100% iodine-free salt
- 100% People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). free
- 100% hay 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) as a raw material from the Austrian The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. region
Learn more about EMMENTAL CHEESE made of hay milk
Cheese holes in emmental cheese
Typical for the emmental cheese are its large The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). and its special aroma. The characteristic holes of the emmental cheese are formed during the ripening process.
The emmental cheese rind
The cheese 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. is golden yellow – darker with increasing age. In cave-aged emmental cheese is dark brown to black and covered with a patina.
Storage and maturation of emmental cheese
The heavy emmental cheese wheels are made from hay 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. are stored during maturation at 22 ° C – turned by hand frequently. This can take up to 18 months and longer. The longer the emmental cheese is stored, the stronger is its flavor.
Indulgence classification of artisan emmental cheese
The special feature of this semi-hard cheese is the special taste due to propionic acid fermentation. Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info ferment carbohydrates or lactic acid (lactate) into propionic acid, acetic acid and carbon dioxide.
Emmental cheese intensity (mild – spicy)
Emmental cheese consistency (soft – hard)
Emmental Aerobic cheese ripening means cheese ripening with oxygen. duration (1 – 6 months)