HERBAL CHEESE WHEEL – spicy – TRADITIONAL MADE FROM HAY MILK
Herbal 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 milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info.
- 100% iodine-free salt
- 100% lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info free
- 100% hay milkCheese 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) » More info as a raw material from the Austrian alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info region
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Cheese holes in herbal cheese
The artisan herbal 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 herbal cheese rind
The 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 herbs.
Storage and maturation of herbal cheese
The herbal 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.
Indulgence classification of artisan herbal cheese
The peculiarity of the herbal cheese is the complex, unique cheese flavor as a result of the cheese wheel treatment with a special herbs mixture.
Herbal cheese intensity (mild – spicy)
Herbal cheese consistency (soft – hard)
Herbal cheese mature duration (1 – 6 months)
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