RAMSON CHEESE , Whole Wheel | Lactose-free semi-hard cheese | 6 kg | Bärlauchkäse

Name: ▷🥇 RAMSON CHEESE WHEEL SEMI-HARD | SPICY Hay Milk - 6 kg
SKU: AS086-6.0kg
Price: 143.15 EUR
Availability: InStock

Original price was: € 159,06.Current price is: € 143,15.

Cheese wheel RAMSON CHEESE with 6 kg

Basic price: € 23,87/kg

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

SKU: AS086-6.0kg Category: Whole cheese wheel Tags: cheese wheel, ramson cheese, spicy cheese

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 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 alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info region

Learn more about RAMSON CHEESE made of hay milk

Cheese holes in wild garlic cheese

The artisan wild garlic cheese has few, cherry-sized 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. Its cut surface is creamy white and made of firm doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.

The wild garlic cheese rind

Only the cheese rindTo 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 edible, dried wild garlic.

Storage and maturation of ramson cheese

The ramson cheese is stored for about 3 months in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info 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)

spicy

Ramson cheese consistency (soft – hard)

middle-firm

Ramson cheese storage duration (1 – 6 months)

3 months in cheese cellar

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	semihard 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

Proper storage of ramson cheese

If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole ramson 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.