🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
€ 156,42 Original price was: € 156,42.€ 140,78Current price is: € 140,78.
Basic price: € 23,87/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
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 milk.
The artisan chili 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 doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
The chili 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 coated with a special mixture of chili and spices.
The chili cheese is stored for about 3 months in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info before being eaten with pleasure.
The peculiarity of the semi-hard chili cheese is the complex, unique cheese flavor that comes out because of the cheese rind treatment with a special chili-herbs mixture.
Chili cheese intensity (mild – spicy)
Chili cheese consistency (soft – hard)
Chili cheese mature duration (1 – 6 months)
Weight | 6,0 kg |
---|---|
Country of origin | Austria |
GTIN | 9120022282138 |
Kind of cheese | |
Brand | Alpen Sepp |
Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
Name of cheese | Chili cheese |
Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
Cheese maturing time | 3 months |
Proper storage of chili cheese
If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole chili 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.
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