EASTER NEST | Gourmet Box for Easter
With our Easter gourmet box for your palate, GOLD takes a seat at the Easter brunch table. Easter becomes a very personal highlight with this exquisite Easter box. Once again.
And it doesn’t matterThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info whether this year’s Easter nest with cheese and sausage delightfully adorns your own Easter table or is actually gifted as an Easter nest to a loved one.
In our Easter nest, weighing almost 2.8 kg, you’ll find the absolute Heumilch® favorites among cheese lovers for the Easter brunch, complemented by truly unique Meisterstücke raw sausages (with a secret family recipe spice blend).
We wish you countless Mmmmoments with our Easter Nest 2025!
This mixed Easter Nest Gourmet Box consists of 2x mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese and 5x semi-hard cheese – freshly cut from the wheel. Plus 4 selected delights from our exquisite Meisterstücke raw sausage assortment. All at an Easter special price.
Mountain Cheese | Awarded with Gold Medal
- 2x Hay MilkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info Very Spicy Mountain Cheese | 12 Months | Awarded GOLD at the Frankfurt International Trophy | approx. 600 g (in 2 pieces)
Semi-Hard Cheese | 5 Varieties
- Hay Milk Blossoms Cheese | approx. 500 g
- Hay Milk Chili Cheese | approx. 500 g
- Hay Milk Cream Cheese | approx. 200 g
- Rehmocta® Merboth with Orange Pepper | approx. 200 g
- Rehmocta® Ehni with Cardamom + Ginger | approx. 200 g
Meisterstücke Raw Sausage | 4 Varieties
EASTER NEST 2025 | EASTER BOX IN DETAIL
All Cheese Varieties in Detail
SPICY
ROUND
Rehmocta® cheese
Spicy semi-hard cheese
Spicy semi-hard cheese
Mild semi-hard cheese
All Sausage Varieties in Detail
Biter
SALAMI STICKS SPICY | Mini Salami Sausages made from Pork | PREMIUM Sausage Variety | 6 Pieces
BEEF
Salami
BEEF SALAMI | RINDSSALAMI | Spicy salami made from 100% beef | PREMIUM sausage variety | 1 stick
A Natural Gourmet Highlight for the Easter Brunch
Cheese lovers appreciate the combination of freshly cut Alpine Mountain Cheese or HeumilchSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info Semi-Hard Cheese with a glass of wine – perfect for the delightful Easter brunch.
This Easter Box brings just that to your home: high-quality cheese with clear origins and rich flavor. While good wines are easily available through onlineThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info shops, top-quality mountain cheese is often harder to find.
This Easter Gourmet Box solves that problem and invites you to explore a variety of flavors with Alpine charm – ideal for Easter 2025.
Raw Sausage Delicacies for the Easter Celebration
The Meisterstück Salami perfectly complements the Easter Box. Made from the finest pork, refined with spices, and smoked over beechwood, it offers an intense, savory aroma. Thinly sliced, it pairs wonderfully with cheese or enjoyed solo with redAerobic cheese ripening means cheese ripening with oxygen. » More info wine – a highlight for the Easter brunch.
The pepper-coated variant adds extra zest and impresses with careful air-drying. These delicacies make the Easter Gourmet Box a special Easter gift for connoisseurs.
Additional Information on Heumilch® Cheese in the “EASTER NEST 2025” Gourmet Box
Storing Aged Cheeses
Aged cheese can be easily stored in the refrigeratorRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info. If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or an entire cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in saltwater (just add a little salt), wring it out, and wrap the cheese in the damp towel. Ideally, repeat this process every 2-3 days.
Using aluminum foil is possible (though we advise against it) if you poke 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 in it for air circulation.
No Bread Contact | Risk of Yeast Mold!
Please never store or cut cheese on boards, wood, or surfaces where bread has been previously placed. Yeast residues from the bread can cause the cheese to moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info quickly.
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