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Mountain / Alpine hard cheese wheel mild taste

ALPINE CHEESE mild, Whole Wheel | Aged 4 months | Lactose-free mountain hard cheese | Bergkäse

~~from: € 469,73~~ from: € 422,74

Cheese wheel MOUNTAIN CHEESE – mild – with 18, 22 or 25 kg

Basic price: € 22,99/kg

Weight

Clear

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

SKU: AS090LAIB Category: Whole cheese wheel Tags: 4 months cheese, alpine cheese, cheese wheel, mild hard cheese, mountain cheese

MILD ALPINE / MOUNTAIN CHEESE WHEEL – 4 months – TRADITIONAL MADE FROM HAY MILK

Hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info as a whole cheese wheel with 18 / 22 or 25 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 alpine region

Learn more about MOUNTAIN CHEESE made of hay milk

Cheese holes in mild mountain cheese

The mild mountain cheese has only a few 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. Bergkäse is a member of the hard cheese family.

The mountain cheese rind

The mild mountain cheese has a dried brown-yellow 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. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.

Mountain cheese storage

Due to the care in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info of 4 months , the cheese wheel reaches its unique, mild aromatic cheese taste. The cheeses are well cared and turned twice a week by hand.

Indulgence classification of mountain cheese mild

The peculiarity of the mild mountain cheese is its wonderful mild-creamy cheese taste with impressive finish.

Mountain cheese intensity (mild – spicy)

mild

Mountain cheese consistency (soft – hard)

medium

Mountain cheese mature duration (1 – 12 months)

4 months in cheese cellar

Artisan alpine cheese - mild - 4 months ripened / matured

Weight	N/A
Type of cheese	Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk)
Weight	18 kg, 22 kg, 25 kg
Brand	Alpen Sepp
GTIN	9120022282053
Cheese maturing time	4 Months
Country of origin	Austria
Name of cheese	Alpine cheese mild, 4 months matured
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Kind of cheese	hard cheese
Taste Intensity	mild

Proper storage of alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese

If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole alpine 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.