Original price was: € 214,73.€ 193,26Current price is: € 193,26.
Cheese Wheel WILD GARLIC CHEESE refined with crushed wild garlic
Base Price: €26,51/kg
Alpine cheese refined with various flavors is increasingly appreciated by many people. Our ramson or wild garlic cheese wheel features a delicate cheese texture combined with subtle nuances of wild garlic.
The specially selected wild garlic spice mix perfectly complements the fine semi-hard cheese, resulting in a harmonious wild garlic cheese composition.
The cheese flavor is aromatic and spicy, with the wild garlic spices releasing their aroma to create a completely new taste composition.
The edible rind of the wild garlic cheese is refined with crushed wild garlic, giving the cheese wheel an attractive appearance and a delicate “garlic-like” flavor.
The semi-hard cheese is also lactose-free, making it accessible to people with lactose intolerance without compromising on taste.
Lactose-free wild garlic cheese: The natural milk sugar in our cheese made from hay milk or pasture milk is broken down by lactic acid bacteria. Result: lactic acid and extraordinary flavors and aromas.
This cheese represents the highest quality and a conscious return to traditional cheesemaking, focusing on natural flavor.
It is a product that convinces with its scent as well as its purity and simplicity.
With the wild garlic cheese wheel from cheesemaker Christof Schneider, you hold a very special cheese creation in your hands. The base of Berchtold’s wild garlic cheese consists of premium semi-hard cheese wheels from selected cheesemakers in the Bregenzerwald.
It is then taken to the Berchtold family’s cheese cellar, where its further care and ripening begin.
Our wild garlic cheese develops a wonderful flavor spectrum through careful manual care. Only the cheese rind is treated with the distinctive wild garlic flavor. The cut surface is creamy white, nicely perforated, and has a firm texture.
Our wild garlic cheese wheel belongs to our family of spicy cheeses in our shop overview.
This fine cheese with melt-in-the-mouth, smooth texture and occasional cherry-sized perforations is a special treat. Its mildly spicy flavor and medium-firm texture also make it increasingly popular as an everyday cheese among locals and visitors.
The distinctive properties of the wild garlic cheese are significantly influenced by the high-quality milk from the alpine region, its ingredients, flavor, and consistency, as well as the flora of the Vorarlberg Alps. This results in the unique quality of alpine cheese.
A full ripening time of 3 months brings out the aroma.
For more details on semi-hard cheese, visit Wikipedia.
Cheese has been produced and aged in alpine and valley dairies in Vorarlberg since the beginning of the last century.
The production method of “fat cheese” (as opposed to lean cheese such as Montafon Sura Käs) originally came from Switzerland and rapidly spread through the Bregenzerwald.
Semi-hard cheeses are made from natural (non-thermized, pasteurized, or centrifugally degermed) raw milk (hay milk) with at least 45% fat in dry matter.
The artisanal production and traditional care of high-quality cheeses have been preserved thanks to small-scale farming structures supplying the raw material and alpine dairy traditions.
For more details on semi-hard cheese, visit Wikipedia.
The delicate, smooth texture of the wild garlic cheese features cherry- to hazelnut-sized holes.
The wild garlic cheese is a semi-hard cheese with a wild garlic seasoning layer on the rind.
The semi-hard cheese is aged for approximately 10 weeks in the ripening cellar, where it is turned and cared for. Then wild garlic is added, allowing the cheese to develop its full aroma.
The uniqueness of this semi-hard cheese wheel lies in its wild garlic seasoning. It develops its full aroma, making the cheese truly extraordinary.
Wild Garlic Cheese Intensity
How mild or spicy is the cheese? We rate it on a scale of 0 (mild) to 10 (spicy).
Wild Garlic Cheese Texture
How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (hard).
Wild Garlic Cheese Aging Time
How long did the cheese age? We rate the aging time on a scale of 1 to 12 months.
| Milk: | 100% from silage-free hay milk |
| Type of Cheese: | Lactose-free semi-hard cheese (SH) |
| Aging Method: | Lactic acid and/or fermentation aging / surface aging in the cheese cellar with brine care + wild garlic treatment |
| Cheese Flavor Profile: | spicy-aromatic |
| Aging Duration: | 3 months fully aged |
| Fat in Dry Matter: | at least 45% |
| Fat Absolute: | approx. 30% |
| Allergens: | Other than milk components, no additional allergenic potential |
| Lactose: | not present |
| Rennet: | natural, animal-derived rennet |
| Salt: | iodine-free table salt |
| What defines the cheese? The wild garlic cheese character? | Cheese aroma paired with wild garlic. A unique taste experience! |
| How does the wild garlic cheese taste? | The flavor is aromatic and spicy, with the wild garlic releasing its aroma, making the cheese pleasantly flavorful. |
| What is the texture like? | The texture is firm yet smooth |
| What color is the wild garlic cheese? | Light yellow to yellow – depending on the season |
| How does the semi-hard cheese smell? | Cheese + garlic aroma, typical wild garlic |
| What does the hole pattern look like? | Occasional cherry- to hazelnut-sized holes |
| How is the wild garlic cheese best enjoyed? | On a snack or breakfast sandwich, or sliced for dinner.
|
| How to identify suboptimal aging – lesser quality? | The cheese should be medium-firm, not soggy. |
If you plan to store large pieces or an entire cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in saltwater (just add a bit of salt), wring it out, and wrap the cheese in the damp towel. Ideally, repeat this process every 2-3 days.
If the cheese develops a slight white coating or spots, it is typically salt or protein that crystallizes due to temperature differences. These spots can simply be wiped off.
Using aluminum foil is possible (although we advise against it), but it should be complemented with many small holes to allow air circulation.
Never store or cut cheese on boards, wood, or surfaces previously used for bread. Residual yeast from bread can cause the cheese to mold quickly.
| Weight | 6,0 kg |
|---|---|
| Brand | Alpen Sepp |
| Cheese maturing time | 3 months |
| Country of origin | Austria |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Kind of cheese | |
| Taste Intensity | spicy |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| Name of cheese | Ramson cheese |
| GTIN | 9120022282169 |
| Weight |
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