ALPINE CHEESE CLASSIC GIFT BOX “HELLO ALPS”
With this elegant cheese gift box with “viewing window” and cheese register inlays you will get to know the wonderful cheese taste world of our hey-milk cheeses from our Austrian alps area. Thanks to the newly developed cardboard packaging, the gift box is presented very pleasantly. Each piece of cheese is individually vacuumed.
The cheese gift box consists of 6 cheese pieces of optimally matured cheeses. These are freshly cut and packed from the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info.
A great gift – not only for good friends
The cheese box contains 2,5 kg of cheese specialties from alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese dairies. Just let yourself be surprised. An exceptional cheese gift for every gourmet and cheese connoisseur.
The various cheese pieces are ideal for a variety of occasions:
- for breakfast buffet
- melted in dishes with cheese
- as a snack at the party
- at the wine tasting
- on the exclusive cheese plate
With this cheese gift box you always have the right type of cheese at hand.
Just make yourself a gift or invite friends for a cheese tasting. Also to be recommended as a side dish at a wine tasting “cheese and wine / wine and cheese”.
Additional details on the cheese gift box “Hello Alps”
Cheese assortment of cheese gift box
The Alpen Sepp gift box contains total 2,5 kg of cheese with the following cheeses. A great gift to give away to good friends.
Storage of cheeseRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info gift box Hello Alps
Proper storage of Alpen Sepp cheese
If you want to store large pieces or a whole special edition 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.
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