PUMPKIN CHEESE WHEEL – TRADITIONAL MADE FROM HAY MILK
Pumpkin cheese as a whole cheese wheel with 6 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. » More info cheese made from Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info.
- 100% iodine-free salt
- 100% People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info 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) » More info as a raw material from the Austrian The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info region
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Cheese holes in pumpkin cheese
The artisanal pumpkin cheese has few, cherry-sized The 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. Its cut surface is creamy white and made of firm Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
The pumpkin cheese rind
The cheese To 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 is coated with a special pumpkin-seed-herbs mix.
Storage and maturation of pumpkin cheese
The pumpkin cheese is stored for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. » More info before being eaten with pleasure.
Indulgence classification of artisanal pumpkin cheese
The peculiarity of the pumpkin cheese is the complex, unique cheese flavor that comes out because of the treatment with a special pumpkin-seed-flour & herbs mixture.
Pumpkin cheese intensity (mild – spicy)
Pumpkin cheese consistency (soft – hard)
Pumpkin cheese storage duration (1 – 6 months)