SMELLY SPICY CHEESE – dry matured – WHEEL – TRADITIONAL MADE FROM HAY MILK
Smelly spicy cheese as a whole cheese wheel with 6 kilograms. For all those who need large quantities of our Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. cheese made from Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain..
- 100% iodine-free salt
- 100% People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). free
- 100% hay Cheese 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) as a raw material from the Austrian The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. region
Learn more about SMELLY SPICY CHEESE The 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. matured made of hay milk
Cheese holes in smelly-spicy cheese
The artisan Räßkässe has lots of small The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.)..
The smelly-spicy cheese rind
Typical cheese To 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. formation by treatment with salt water and Aerobic cheese ripening means cheese ripening with oxygen. Red smear is a surface threatment method used during cheese making and maturing. Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info.
Storage and maturation of smelly-spicy cheese
The smelly-spicy cheese is stored for about 3 months in the cheese The alpine cheese is best located in a cellar with high humidity. before being eaten with pleasure.
Indulgence classification of artisan smelly-spicy cheese – dry smear ripened
The peculiarity of this semi-hard cheese speciality is the extremely intense cheese smell and taste. It unfolds its full aroma at room temperature.
Smelly cheese intensity (mild – spicy)
Smelly cheese consistency (soft – hard)
Smelly cheese mature duration (1 – 6 months)