HERBAL CHEESE , Whole Wheel | Lactose-free semi-hard cheese | 6 kg

Name: ▷🥇 HERBAL CHEESE WHEEL SEMI-HARD - SPICY - 6 kg
SKU: AS084-6.0kg
Price: 143.15 EUR
Availability: InStock

Original price was: € 159,06.Current price is: € 143,15.

Cheese wheel HERBAL CHEESE with 6 kg

Basic price: € 23,87/kg

FRESH SHIPMENT » EVERY TUESDAY
NO ARTIFICIAL COLORS/FLAVORS	NO FILLERS	GLUTEN-FREE

SKU: AS084-6.0kg Category: Whole cheese wheel Tags: cheese wheel, herbal cheese, herbs cheese, spicy cheese

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

Learn more about HERBAL CHEESE made of hay milk

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)

mild-spicy

Herbal cheese consistency (soft – hard)

middle-firm

Herbal cheese mature duration (1 – 6 months)

3 months in cheese cellar

Weight	6,0 kg
Cheese maturing time	3 months
Brand	Alpen Sepp
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Country of origin	Austria
Weight	6 kg
Kind of cheese	semihard cheese
Taste Intensity	spicy
Type of cheese	Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk)
Name of cheese	Herbal cheese
GTIN	9120022282145

Proper storage of herbal cheese

If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole herbal 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 proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info 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 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 because of the air supply.

No bread contact – yeasts
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.