ALPINE CHEESE spicy, Whole Wheel | Aged 8 months | Lactose-free mountain hard cheese | Bergkäse

~~from: € 489,06~~ from: € 440,15

Facts box about cheese from Alpen Sepp

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

Basic price: € 24,53/kg

Weight

Clear

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

SKU: AS091LAIB Category: Whole cheese wheel Tags: 8 month cheese, alpine cheese, cheese wheel, hard cheese, mountain cheese

SPICY ALPINE / MOUNTAIN CHEESE WHEEL – 8 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 spicy mountain cheese

The spicy 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 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 cellarThe alpine cheese is best located in a cellar with high humidity. » More info 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)

spicy

Alpine cheese consistency (soft – hard)

medium-hard

Alpine cheese mature duration (1 – 12 months)

8 months in cheese cellar

Artisan alpine cheese - spicy - 8 months ripened / matured

Weight	18 kg
GTIN	9120022282060
Type of cheese	Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk)
Brand	Alpen Sepp
Cheese maturing time	8 months
Country of origin	Austria
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Name of cheese	Alpine cheese spicy, 8 months matured

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.