ALPINE CHEESE extra spicy, Whole Wheel | Aged 12 months | Austrian Lactose-free mountain hard cheese | Bergkäse extra würzig

Our very spicy Alpine Cheese Wheel made from premium hay milk is the absolute highlight of the Sennerei Rehmen in Au and a true Alpine cheese specialty with its signature tongue-tingling spiciness.

The quality of this Alpine cheese starts with the milk. It comes from cows grazing on the lush alpine meadows of the Bregenzerwald or fed with fresh grass and hay. This high-quality raw milk forms the foundation for the cheese’s excellent texture, bringing the purity and naturalness of the Alps directly to the table.

The long maturation process results in an intense flavor experience, characterized by a piquant note that tingles on the tongue and leaves a pleasant spiciness.

The cheese wheel is made using traditional methods, perfected over generations. The cheese matures over twelve months in our natural cellar, developing extraordinary depth of flavor.

Each Alpine Cheese Wheel is carefully tended by hand during this time, with the rind regularly treated with chloride- and iodine-free salt as well as pure spring water. This meticulous care gives the cheese its distinctive texture and its unmistakably intense Alpine cheese aroma.

The lengthy maturation process, combined with labor-intensive hand care, results in a matchless culinary delight. The cheese develops a strong, spicy flavor, with every slice revealing its full intensity and offering true gourmet pleasure.

Lactose-free Alpine Cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteria. The result: lactic acid and exceptionally complex flavor and aroma profiles.

An added bonus: Our Alpine Cheese is naturally lactose-free, as the milk sugar is completely broken down during the maturation process. This makes it perfect for individuals with lactose intolerance without compromising on flavor.

This Alpine cheese represents the highest quality and artisanal precision. Each bite offers the perfect symbiosis of traditional cheesemaking and intense flavor experiences. Treat yourself to this exquisite delicacy and feel the passion and dedication poured into every wheel. A cheese that delights both the palate and the heart.

• The extra-long maturation period of 12 months brings out the cheese’s unique flavor profile.
• Alpine cheese is a typical Vorarlberg cheese specialty, essential in the local gourmet cuisine.

Our spicy Alpine Cheese belongs to the family of spicy cheese varieties in the shop overview.

Christof Schneider takes particular pride in crafting new flavor experiences.

The distinctive aromas and the superior cheese flavor are achieved by Senn Christof through several key cheese-making secrets, including:

• Aging on wooden boards or in a natural cellar without artificial climate control
• Traditional hand-scooping with cheesecloth
• Manual care without chemical additives
• Use of unpumped hay milk
• Natural rennet
• Iodine-free salt
• Spring water from the Ilga spring

Historical Background of Vorarlberg Alpine Cheese

Alpine Cheese has been produced and aged in Vorarlberg’s alpine and valley dairies since the early 20th century. The “fat cheesemaking” method (as opposed to the skim cheese method used for Sura Käs in Montafon) originally came from Switzerland and quickly spread throughout the Bregenzerwald.

The traditional Vorarlberg hard cheese is made from natural (non-thermized, pasteurized, or centrifugally defatted) raw milk (hay milk) with at least 45% fat in dry matter.

The characteristic properties of Bregenzerwald Alpine Cheese are heavily influenced by the alpine milk used in its production, as well as its contents, flavor, and texture, and the flora of the Vorarlberg Alps.

Thanks to the small-scale farms supplying the raw material and the alpine dairy traditions, artisanal production and traditional care of cheese have been preserved to this day. This results in the exceptional quality and long shelf life of the spicy Vorarlberg Alpine Cheese.

Find more fascinating details about Alpine Cheese on Wikipedia.