SPICY ALPINE / MOUNTAIN CHEESE WHEEL – 8 months – TRADITIONAL MADE FROM HAY MILK
The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. as a whole cheese wheel with 18 / 22 or 25 kilograms. For all those who need large quantities of our Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. cheese made from Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain..
- 100% iodine-free salt
- 100% People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). free
- 100% hay Cheese 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) as a raw material from the Austrian alpine region
Learn more about MOUNTAIN CHEESE made of hay milk
Cheese holes in spicy mountain cheese
The spicy mountain cheese has only a few small The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).. Bergkäse is a member of the hard cheese family.
The mountain cheese rind
The spicy mountain cheese has a dried brown-yellow bark. Inside white to creamy yellow with sporadic, small holes, smell very aromatic fresh.
Mountain cheese storage
Due to the care in the cheese The alpine cheese is best located in a cellar with high humidity. of 8 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 spicy
The peculiarity of the spicy mountain cheese is its wonderful spicy-creamy cheese taste with impressive finish.
Alpine cheese intensity (mild – spicy)
Alpine cheese consistency (soft – hard)
Alpine cheese mature duration (1 – 12 months)