RAMSON CHEESE WHEEL – TRADITIONAL MADE FROM HAY MILK
Ramson 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. 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. region
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Cheese holes in wild garlic cheese
The artisan wild garlic 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.).. 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..
The wild garlic cheese rind
Only 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. is coated with edible, dried wild garlic.
Storage and maturation of ramson cheese
The ramson cheese is stored for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. before being eaten with pleasure.
Indulgence classification of artisan ramson cheese
The peculiarity of the wild garlic (ramson) cheese is the complex, unique cheese flavor that comes out because of the treatment with dried wild garlic.
Ramson cheese intensity (mild – spicy)
Ramson cheese consistency (soft – hard)
Ramson cheese Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. duration (1 – 6 months)