THE MEGA CHEESE BOX FOR BIGGER EVENTS OR CHEESE LOVERS
Weights of the individual artisan cheese pieces:
- Semi hard cheese about 200 g
- Alpine cheese about 300 g
With this mega cheese box you will get to know the full & rich cheese world of our alps artisan cheeses from our dairy in our cheese shop.
The Big Cheese Box consists of 18 cheese pieces of ready-to-eat and year-round cheeses. These are freshly cut and packed. Only 2 cheeses are usually not always available – mountain cheese 16 months and Rehmocta. If they are not available, these will be replaced with similar types of cheese.
A MEGA great gourmet gift for your self and for good friends
Many cheese connoisseurs love the combination of cheese and wine – for most of the cheese fans this is the perfect fusion. The cheese is the main ingredient. As a rule, the wine is then chosen to match.
Good wine is easy to get. With cheese of the highest quality it looks different. The cheese often goes through so many middlemen that the origin and manufacturer remain unknown.
In addition, it is not easy to find the right cheese for the MEGA variety. With the MEGA Box you can get the complete cheese cellar variation of enjoyment and alpine lifestyle direct to your home.
Just let the different cheese flavors work on your tongue and find out which hay-milk cheeses suit you best.
Not included: Seasonal and limited cheeses and alpine cheese prototypes
Since the MEGA cheese box is available all year round, it is not possible to include seasonal cheeses, limited cheeses and test products of Alpine cheese. Examples of these are:
- Cheese fondue
- Raclette cheese
- Trentingrana from Italy
- Prototypes of new cheese ideas
Additional details about the mega cheese box
Cheese assortment of mega cheese box
The mega cheese box consists of 16 pieces of best artisan cheese made from 100% hay milk. By the way, it is also a wonderful gift to give to good friends.
Proper storage of hay milk cheese
If you want to store large pieces or a whole 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.