from: € 6,40
Unser wet-Ripened smelly-spicy cheese achieves its intense aroma through manual care and special storage.
Base price: € 32.01/kg
The Vorarlberg term “RÄSS” means: spicy, sharp, intense in flavor. A hearty flavor for cheese lovers.
Discover a completely new cheese creation from the master cheesemaker.
The wet-ripened Rässkäse is a naturally ripened semi-hard cheese made from thermized cow’s 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 with extreme spice and intense cheese aroma. You might even say, “If it’s too strong, you’re too weak.”
Lactose-free Rässkäse: The naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info milk sugar in our hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info cheese is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese., resulting in lactic acid plus exceptionally surprising flavor and aroma developments.
The semi-hard cheese is also lactose-free, making it accessible to people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising on taste.
The moist-ripened smelly-spicy cheese is produced using a special method: The edible outer 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 treated with red-smear bacteria and refined by a special salt treatment.
It then ripens at higher temperatures and in an airtight environment, giving the cheese wheel a rind-free surface along with an intense cheese flavor paired with a very pungent aroma.
Moist ripening: After the salt bath, it is wrapped in foil by the cheesemaker and stored in the cheese aging cellarThe alpine cheese is best located in a cellar with high humidity. » More info at around 14°C, resulting in a unique and very flavor-intensive taste experience.
The rind is a whitish smearRed smear is a surface threatment method used during cheese making and maturing. » More info rind, with cracks, a speckled texture in the cheese paste, with a moist consistency. The flavor is described as tangy and spicy.
Moist-ripened smelly-spicy cheese is used in dishes due to its very intense spiciness. In cheese production, moist-ripened Rässkäse is almost indistinguishable from dry-ripened smelly-spicy cheese.
Our moist-ripened Rässkäse is part of our spicy cheese varieties in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info selection.
The cheese is spicy and bold in flavor, becoming tangy to slightly sharp with age. The evenly distributed cracks and reduced fat contentThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info are distinctive features of this cheese specialty.
The Cheese Secret
The characteristic properties of Bregenzerwald Rässkäse are heavily influenced by high-quality alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info milk, its components, taste, and consistency, as well as the Vorarlberg alpine flora, resulting in the unique qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of alpine cheese.
Find more interesting details about Rässkäse at Wikipedia.
Typical dishes with Rässkäse include Vorarlberg cheese spaetzle or cheese flatbread.
No authentic Vorarlberg Kässpätzle dish is complete without it – that’s the secret. For many lovers of spicy cheese, it is also excellent on a cheese board to enjoy on its own.
Rässkäse has a long tradition in Vorarlberg as a specialty, and is essential in any cheese knöpfle mix. Perfect for a rustic snack board, along with a Enzian (schnapps), Rässkäse is a delight.
Rässkäse has evenly distributed cracks
Typical rind formation through saltwater treatment. Due to moist storage in foil, the cheese rind is very moist.
Smelly-spicy cheese ages for about 4 months wrapped in foil in the cheese cellar, resulting in a cheese true to its name, exceptionally spicy and bold in flavor.
The uniqueness of this Rässkäse lies in its intense aroma and flavor.
Rässkäse, moist-ripened Intensity
How mild or spicy is the cheese? We rate it on a scale from 0 (mild) to 10 (spicy).
Rässkäse, moist-ripened Texture
How firm is the cheese? We rate it on a scale from 0 (soft) to 10 (firm).
Rässkäse, moist-ripened Aging Time
How long did the cheese age? We define the aging time between 1 and 12 months.
| Milk: | 100% from silage-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info hay milk |
| Cheese Type: | Lactose-free semi-hard cheese (SK) |
| Type of Aging: | Lactic acid and/or fermentation ripening and surface ripening in foil |
| Cheese Flavor Profile: | very spicy and bold |
| Aging Time: | approx. 4 months |
| F.i.T.: | minimum 35% |
| Absolute FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info: | approx. 25% |
| Allergens: | Only milk ingredients, no other allergens |
| Lactose: | not included |
| RennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info: | natural animal rennet |
| Salt: | iodine-free table salt |
| What defines the cheese – the character of moist-ripened smelly-spicy cheese? | Very spicy and strongly smelling cheese, which delights the hearts of many cheese lovers. |
| How does the moist-ripened Rässkäse taste? | Spicy and very tangy – depending on age. |
| How does it feel, what is the texture? | Less smooth to slightly crumbly cheese paste. |
| What is the color of the moist-ripened Rässkäse? | Whitish smear to slightly brownish rind, ivory inside |
| How does the cheese paste smell? | spicy, intense aroma due to moist ripening |
| How does the hole formation look? | evenly distributed cracks |
| How is the moist-ripened smelly-spicy cheese best enjoyed? | on sandwiches, as an addition to a good Käsknöpfle cheese blend, for gratinating, this cheese is versatile |
| How to recognize suboptimal ripening – lower quality? | off-flavors |
If you want to store large pieces or a whole wheel of Rässkäse for more than 2-3 weeks, we recommend using a cloth.
Take a clean cloth, soak it in saltwater (just add a little salt), wring it out, and wrap the cheese with the damp cloth. This process should ideally be repeated every 2-3 days.
If the cheese develops a slight white coating or spots, this is generally salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing due to temperature differences. These areas can simply be rubbed off.
Using aluminum foil is possible (though not recommended), but if used, it should have 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 to allow airflow.
Never store or cut cheese on boards, wood, or surfaces where bread was previously handled. Yeast residues from the bread cause cheese to moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info quickly.
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| Country of origin | Austria |
| GTIN | 9120022282190 |
| Weight | |
| Type of cheese | Austrian semi-hard cheese made from thermized, silo-free hay milk |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Cheese maturing time | 4 Months |
| Kind of cheese | |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | special spicy |
| Name of cheese | Smelly spicy cheese |
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info | approx. 35 % |
| Energy value | 303 kcal/1256 KJ |
| FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info | 22 g |
| of it saturated | 18 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 24,8 g |
| Salt | 1,25 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
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Tanja Schild (verified owner) –
Top quality-super spicy and really good taste.
Helmut –
Indispensable for spicy Käsespätzle. Really delicious…
Günter (verified owner) –
excellent in taste and texture. Highly recommended who likes a hearty cheese !!!
Franz Riesner (verified owner) –
Hi from Tyrol! We can only say it tastes wonderful and you have two new regular customers. Erika & Franz Riesner.