SMELLY-SPICY CHEESE dry matured, Whole Wheel | Austrian Lactose-free semi-hard cheese | 6 kg | Rässkäse trockengereift

No authentic Vorarlberg Käsknöpfle (cheese noodles) dish is complete without it – that’s the secret.

The Vorarlberg Smelly-Spicy Cheese Cheese Wheel – dry-aged is a true specialty, characterized by its intense flavor and unique qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. The term “smelly-spicy” refers to its aromatic, sharp, and intense taste – exactly what makes this cheese so exceptional.

Produced 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 time-honored craftsmanship.

The production of Smelly-Spicy Cheese involves 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, conducted at higher temperatures, not only gives the cheese its characteristic orange hue but also its intense aroma and robust, spicy taste.

Smelly-Spicy Cheese is indispensable in Vorarlberg, particularly for the traditional “Käsknöpfle” dish, where it is the key to authentic flavor. It’s also a delight on a hearty cheese platter, accompanied by an Enzian schnapps, providing cheese lovers with a true gourmet moment.

With its long-standing tradition and meticulous production, the Smelly-Spicy Cheese Wheel is not just a culinary experience but also a piece of heritage that earns a special place on every cheese board. Its intense aroma and high quality make it a delicacy no cheese lover should miss.

Smelly-Spicy Cheese has a long-standing tradition in Vorarlberg as a specialty that must not be missing from any Käsknöpfle mixture. For a rustic cheese board, paired with an Enzian schnapps, Smelly-Spicy Cheese is pure enjoyment.

Lactose-free Smelly-Spicy Cheese: 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. The result: lactic acid plus extraordinary flavor and aroma development.

The semi-hard cheese wheel is also lactose-free, making it accessible for individuals with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising on flavor.

Characteristics of Smelly-Spicy Cheese, dry-aged

The cheese is aromatic and robust in flavor, becoming tangy to slightly sharp with age. The evenly distributed small holes and the reduced 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 content are special features of this cheese specialty.

The cheese secret: The characteristic properties of Bregenzerwald Smelly-Spicy Cheese are significantly influenced by the high-quality alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info milk, its content and flavor, and the consistency and flora of the Vorarlberg Alps. This is what ensures the special quality of alpine cheese.

Find more interesting details about Smelly-Spicy Cheese at Wikipedia.