EMMENTAL CHEESE , Whole Piece | Lactose-free hard cheese | 6 kg

Name: ▷🥇 SEMI-HARD EMMENTAL CHEESE PIECE - MILD - from Hay Milk - 6 kg
SKU: AS077-6.0kg
Price: 147.91 EUR
Availability: InStock

Original price was: € 164,34.Current price is: € 147,91.

Facts box about cheese from Alpen Sepp

Big cheese piece EMMENTAL CHEESE with 6 kg

Note: If you need a whole wheel (60 kg) – please send us your email inquiry or give us a call.

Basic price: € 24,75/kg

FRESH SHIPMENT » EVERY TUESDAY
NO ARTIFICIAL COLORS/FLAVORS	NO FILLERS	GLUTEN-FREE

SKU: AS077-6.0kg Category: Whole cheese wheel Tags: 6 Kilogramm, Emmentaler, Käselaib, Sofortkauf

EMMENTAL CHEESE – TRADITIONAL MADE FROM HAY MILK

Chili cheese as a whole cheese wheel with 6 kilograms. For all those who need large quantities 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 cheese made from hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info.

100% iodine-free salt
100% lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info free
100% hay 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 as a raw material from the Austrian alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info region

Learn more about EMMENTAL CHEESE made of hay milk

Cheese holes in emmental cheese

Typical for the emmental cheese are its large 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 and its special aroma. The characteristic holes of the emmental cheese are formed during the ripening process.

The emmental cheese rind

The cheese rindTo 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 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 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 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. BacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. ferment carbohydrates or lactic acid (lactate) into propionic acid, acetic acid and carbon dioxide.

Emmental cheese intensity (mild – spicy)

mild-spicy

Emmental cheese consistency (soft – hard)

middle-firm

Emmental cheese ripeningAerobic cheese ripening means cheese ripening with oxygen. » More info duration (1 – 6 months)

4 months in cheese

Weight	6,0 kg
Cheese maturing time	3 months
Brand	Alpen Sepp
Country of origin	Austria
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Kind of cheese	semihard cheese
Name of cheese	Emmental cheese
Type of cheese	Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk)
GTIN	9120022282183
TARIC	04069013

Proper storage of emmental cheese

If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole emmental 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 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 because of the air supply.

No bread contact – yeasts
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.