THE AUSTRIAN GRATED CHEESE MIXTURE – IDEAL FOR AL KINDS OF GRATIN RECIPES
TIP: Perfect for cheese noodles recipes (or Austrian typical Käsespätzle)
Similar to the cuvée system with wine – only the best is also combined here for the optimal cheese mix taste – from different single cheeses.
With the grated haymilk cheese mixture from the master cheesemaker Hermann Berchtold you have a very special grated cheese mixture for your dish recipes in your hands. 4 of our hay milk cheeses (alpine cheese, semihard cheese, emmental cheese and smelly-spicy cheese) are mixed to this special grated cheese composition.
The difference to mass production: When mixing different cheeses, you take only the best from EVERYTHING.
The extraordinary result is a special taste experience for real cheese lovers and cooks.
Cheese noodles TIPP from Alpen Sepp
Additional to the grated cheese mixture you must order a smelly-spicy cheese or the brand new, even more intense wet-ripened smelly-spicy cheese, piece. With the additional cheese piece you can conjure up your personal and uniquely spicy cheese mix dream from our delicious mixture.
Austrian “Käsespätzle” mystery
The cheese grating mixture makes the difference!
The flavour secret: Only the best, selected cheeses of consistent quality are used – mixed in a proved mixing ratio. The special cheese properties of the various alpine cheese dairies are combined to a delicios highlight
Holes in cheese
The grated cheese mix is a composition of 4 cheeses from different alpine cheeses of the alpine dairy. Therefore no holes are visible.
The cheese rind
The cheese rind is removed for the production of the cheese mixture before crushing.
Storage and maturation of cheese
The different types of cheese used to make our grated cheese mix are matured in the cheese cellar between 3 – 9 months.
Classification grated cheese
The special feature of this grated cheese mixture is the special taste – produced by the special smelly-spicy cheese. Only then will your cheese dish become exceptional.
Intensity (mild – spicy)
Consistency (soft – hard)
Storage period (1 – 6 months)
Additional details to the Austrian grated cheese mixture
Grated cheese mixture quality characteristics
|Milk:||100% silo-free hay milk – drawed by hand|
|Type of cheese:||Cheese mixture of mountain cheese, semi-hard cheese, emmental cheese and smelly-spicy cheese|
|Mature:||Lactic acid and / or fermentation ripening and surface maturation with washed rind|
|Cheese flavors:||spicy, supple, gently melting|
|Mature time:||at least 3 months – up to 9 months|
|F.D.M.:||at least 45 %|
|Fat abs.:||approx. 28 %|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, animal rennet from cow|
How can you imagine grated cheese?
|What characterizes the cheese – The cheese character?||
|How’s the cheese taste?||Hearty and strong, softly melting|
|How is the haptic – how is the cheese dough consistency?||—|
|How is the colour of the cheese?||—|
|How does the cheesecake (dough) smell?||Pleasant cheese smell, slightly piquant|
|How does the chees holes look like?||—|
|How is the cheese best enjoyed? The best cheese enjoyment||Special mixture for toast, gratin,noodles|
Proper storage of cheese
If you want to store large pieces or a whole alps 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 protein 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 holes because of the air supply.