CREAM CHEESE WHEEL – SOFT & MILD – TRADITIONAL MADE FROM HAY MILK
Cream 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
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Cheese holes in cream cheese
The mild cream cheese has a few, cherry-sized The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.)..
The cream cheese rind
The cream cheese has no real 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..
Storage and maturation of cream cheese
The cream cheese is stored and cared for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. before being eaten with relish.
Indulgence classification of artisanal hay milk cream cheese – mild
The peculiarity of the cream cheese is its Melting cheese is a proven process to refine and make it more durable. behavior and its mild, creamy cheese flavor.
Cream cheese intensity (mild – spicy)
Cream cheese consistency (soft – hard)
Cream Aerobic cheese ripening means cheese ripening with oxygen. duration (1 – 6 months)