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 comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. 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 Cheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. 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 Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. 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 The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). are visible.
The cheese rind
The 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. 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 The alpine cheese is best located in a cellar with high humidity. 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)
Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. (1 – 6 months)
Additional details to the Austrian grated cheese mixture
Grated cheese mixture quality characteristics
|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):||100% silo-free hay milk – drawed by hand|
|Type of cheese:||Cheese mixture of The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. 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 cheese is a proven process to refine and make it more durable.|
|Mature time:||at least 3 months – up to 9 months|
|The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains.:||at least 45 %|
|The 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. abs.:||approx. 28 %|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose).:||not contained|
|Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.:||Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different., 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 Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. 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.