from: € 36,96
Our lactose-free Rässkäse, dry-aged, gains its intense aroma through meticulous care and special storage.
Base price: € 24.65/kg
No original Vorarlberg cheese spaetzle dish is complete without it – that’s the secret.
The Vorarlberg Rässkäse (SMELLY SPICY CHEESE) – dry-aged is a true specialty known for its intense flavor and distinctive qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. In Vorarlberg, the term “räss” refers to spicy, sharp, and intense – exactly what makes this cheese so unique.
Made from high-quality hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info from cows fed exclusively on fresh grass and hay in the Alps, this cheese embodies the essence of the region and its traditional craftsmanship.
The production of Rässkäse follows a unique method: The edible 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 redAerobic cheese ripening means cheese ripening with oxygen. » More info smearRed smear is a surface threatment method used during cheese making and maturing. » More info bacteria and refined through a special salt treatment. This aging process, which takes place at higher temperatures, gives the cheese not only its characteristic orange color but also its intense aroma and strong, spicy flavor.
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 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 sugar in our hay milk cheese is broken down by lactic acid bacteria. Result: lactic acid plus exceptionally remarkable flavor and aroma development.
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 flavor.
Rässkäse is essential in Vorarlberg, especially for the traditional cheese spaetzle dish, where it is the key to authentic taste. But it also shines as part of a hearty cheese platter, paired with an Enzian schnapps, providing a genuine pleasure for cheese lovers.
With its long tradition and careful production, Rässkäse is not just a taste experience but also a piece of culinary heritage that deserves a special place on any cheese board. Its intense aroma and high quality make it a delicacy that cheese enthusiasts should not miss.
Rässkäse has a long-standing tradition in Vorarlberg as a specialty that is indispensable in any cheese dumpling mix. For a hearty snack with Enzian (schnapps), Rässkäse is a delight.
With Rässkäse from cheese maker Christof Schneider, you are holding a special type of cheese in your hands. Berchtold’s Rässkäse is made from the finest semi-hard cheese wheels sourced from selected Bregenzerwald dairies.
The cheese is then sent to the Berchtold family’s cheese cellar, where it undergoes further care and maturation.
The cheese is spicy and robust in flavor, becoming piquant and slightly sharp with age. The evenly distributed hole structure 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 distinguishing characteristics of this cheese specialty.
Our 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 overview.
The cheese is spicy and robust in flavor, becoming piquant and slightly sharp with age. The evenly distributed hole structure and reduced fat content are special characteristics of this cheese specialty.
The Cheese Secret: The distinctive qualities of Bregenzerwald Rässkäse are greatly influenced by the high-quality alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info milk, its composition, flavor, texture, and the alpine flora of Vorarlberg. This results in the unique quality of alpine cheese.
Further interesting details about Rässkäse can be found on Wikipedia.
Typical dishes with Rässkäse include Vorarlberg cheese spaetzle or cheese flatbread.
No original Vorarlberg cheese spaetzle dish succeeds without it – that’s the secret. For many spicy cheese lovers, it is also excellent on a cheese platter, perfect for enjoying on its own.
Rässkäse has a long-standing tradition as a specialty in Vorarlberg, which should not be missing in any cheese dumpling mix. For a hearty snack with an Enzian schnapps, Rässkäse is a delight.
Rässkäse has an evenly distributed hole structure.
Typical rind formation through treatment with salt water and red smear bacteria.
Rässkäse is stored in a cheese cellar for around 4 months. The result is a cheese with a bold, spicy flavor that becomes piquant or slightly sharp with age.
The special feature of this Rässkäse is its extreme aroma and taste.
Rässkäse Intensity
How mild or spicy is the cheese? We rate it on a scale from 0 (mild) to 10 (spicy).
Rässkäse Consistency
How firm is the cheese? We rate it on a scale from 0 (soft) to 10 (hard).
Rässkäse Maturation
How long did the cheese mature? We define maturation time between 1 and 12 months.
| Milk: | 100% from hay milk without silageHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info |
| Cheese Type: | Lactose-free semi-hard cheese (SH) |
| Aging Method: | Lactic acid and/or fermentation aging and surface aging with red cultureBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. |
| Cheese Flavor Profile: | spicy and robust |
| Maturation PeriodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info: | around 4 months |
| Fat in Dry MatterThe 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: | at least 35% |
| Total Fat: | around 25% |
| Allergens: | No other allergenic potential apart from milk components |
| Lactose: | not present |
| 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 makes the cheese – the Rässkäse character? | Spicy, strongly aromatic cheese that cheese lovers adore. |
| How does the Rässkäse taste? | Spicy, piquant to sharp – depending on age. |
| How is the texture, how does it feel? | Less smooth, with a slightly crumbly cheese texture. |
| What is the color of Rässkäse? | Light yellow, sometimes whitish near the edges |
| How does the cheese smell? | Spicy, with a strong aroma due to intense aging and the prominent red smear. |
| What does the hole structure look like? | Evenly distributed hole structure |
| Best way to enjoy Rässkäse? | With a snack, as part of a cheese dumpling mixture, for gratinating, or other versatile uses |
| How to identify suboptimal aging – lower quality? | Flavor defects |
If you plan to store large pieces or a whole Rässkäse wheel for more than 2-3 weeks, we recommend using a dish towel.
Simply take a clean dish towel, soak it in salt water (just add a bit of salt), wring it out, and wrap the cheese in the moist cloth. Ideally, repeat this process every 2-3 days.
If the cheese becomes slightly white or develops spots, 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. Simply rub off these areas.
Using aluminum foil is possible (though not recommended); if you do, add 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 for airflow.
Never store or cut cheese on boards, wood, or surfaces previously used for bread, as bread yeast can cause the 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 |
| GTIN | 9120022282176 |
| Country of origin | Austria |
| 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 |
| Name of cheese | Smelly spicy cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | special spicy |
| Kind of 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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Whole cheese wheel
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Petra (verified owner) –
From my friend from Tyrol have learned that Käsknödl taste best with Raesskäs. But I can not get it in the Frankfurt area and we were not in Austria last year. Hence the online order. What can I say: they became the best cheese dumplings I’ve ever made! Of course I also tried a piece like this: delicious!
eveline (verified owner) –
I was not cheese cheese, with this I got the taste!
Gerhard Emrich (verified owner) –
What a delicacy, this cheese. Quality and taste, perfect. Was not my last order.
Kube (verified owner) –
We liked it very much, we order again, also excellent: everything made without iodized feed
Spaeth (verified owner) –
Dear Alps Sepp,
the Rässkäse tastes great. Yesterday I rubbed it about my fried potatoes.
I have also sent some of it to my brother-in-law, who recently spent his holiday in Tyrol. With him beautiful memories of spaetzle with rässkäse awake.
Greetings from the Rhineland
Fam. Spaeth
Daniel (verified owner) –
My expectations were fully met. The quality of the cheese is excellent.
Highly recommended!