CHILI CHEESE Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg

The uniqueness of this cheese lies in its production: Only the edible cheese rind is carefully treated with a specially selected chili blend. This mild blend harmonizes perfectly with the fine cheese, giving it a spicy, piquant, aromatic flavor profile.

The cheese dough itself, however, remains free of any additives or spices, preserving the pure, natural taste of high-quality Alpine milk.

The result is a semi-hard cheese that stands out with its fine, harmonious composition. The chili releases its aroma in the rind, giving the cheese a “spice memory” scent. Its flavor remains pleasantly balanced without being overloaded by excessive aromas.

With the Chili Cheese from Senner Christof Schneider, you have a very special cheese in your hands. Berchtold’s chili cheese is based on the finest semi-hard cheese wheels from various selected Bregenzerwald dairies.

It then matures in the cheese cellar of the Berchtold family, where its care and maturation continue.

Our chili cheese develops a wonderful aroma through manual care. Only the cheese rind is coated with the special herb blend. The cut surface is creamy white with beautiful holes and a firm texture.

Our chili cheese belongs to the family of our spicy cheeses in our shop overview.

Historical Background of Vorarlberg Cheese

Cheese has been produced and matured in Vorarlberg in alpine and valley dairies since the beginning of the last century.

The production method of “fat cheese” (in contrast to low-fat cheese (Sura cheese in Montafon)) originally came from Switzerland and quickly spread in the Bregenzerwald.

Semi-hard cheeses are made from natural (not thermized, pasteurized, or centrifugally de-germed) raw milk (hay milk) with at least 45% F.i.T.

Due to the small-scale farming structure, which supplies the raw materials, and the alpine dairies’ tradition, artisanal production and traditional care of high-quality cheese have been preserved to this day.

More interesting details on semi-hard cheese can be found on Wikipedia.

Holes in Chili Cheese

The tender, smooth texture of chili cheese has cherry stone- to hazelnut-sized holes.

The Chili Cheese Rind

Chili Cheese is a semi-hard cheese with a spice-chili blend on the edible rind.

Storage and Aging of Chili Cheese

The semi-hard cheese is aged in the ripening cellar for about 10 weeks, with regular coating and turning. After this treatment step, the chili spice blend is applied, and the cheese is packaged.

Special Quality Features of Our Semi-Hard Cheese and YES, the Spicy Rind is Easily Edible

• The rind of cheese forms when the cheese wheels are dipped in a iodine-free salt bath after molding.
• The salt bath promotes rind formation and acts against bacteria. Depending on the cheese type, the wheels remain in such a salt bath for varying lengths of time.
• The salt removes water from the cheese wheel. Afterward, the cheese wheels are regularly treated with iodine-free salt & saline solution until fully matured.

Magic for Your Taste Buds

The uniqueness of this chili semi-hard cheese lies in the spice mix. It unfolds its full aroma, making the cheese something truly extraordinary.

Chili Cheese Intensity

How mild or spicy is the cheese? We rate it on a scale of 10, from 0 (mild) to 10 (spicy).

7/10

Chili Cheese Consistency

How firm is the cheese? We rate it on a scale of 10, from 0 (soft) to 10 (firm).

6/10

Chili Cheese Aging Time

How long did the cheese mature? We rate the maturation period between 1 and 12 months.

4/12