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

Name: ▷🥇 SEMI-HARD SMELLY-SPICY CHEESE - dry matured - 6 kg
SKU: AS087-6.0kg
Price: 133.06 EUR
Availability: InStock
Rating: 5.00 (1 reviews)

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Original price was: € 147,84.Current price is: € 133,06.

Cheese wheel SMELLY-SPICY CHEESE – dry matured with 6 kg

Basic price: € 22,00/kg

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

SKU: AS087-6.0kg Category: Whole cheese wheel Tags: cheese wheel, smelly cheese, strong cheese

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 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 SMELLY SPICY CHEESE dry matured made of hay milk

Cheese holes in smelly-spicy cheese

The artisan Räßkässe has lots of 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.

The smelly-spicy cheese rind

Typical 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 formation by treatment with salt water and 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 bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese..

Storage and maturation of smelly-spicy cheese

The smelly-spicy 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 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)

intensive smell and spicy

Smelly cheese consistency (soft – hard)

middle-firm

Smelly cheese mature duration (1 – 6 months)

4 months in cheese cave

Weight	6,0 kg
Cheese ripening	Berchtold Feinkost GmbH
GTIN	9120022282176
Cheese maturing time	4 Months
Country of origin	Austria
Kind of cheese	semihard cheese
Name of cheese	Smelly spicy cheese
Type of cheese	Austrian semi-hard cheese made from thermized, silo-free hay milk
Brand	Alpen Sepp
Taste Intensity	spicy
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt

Proper storage of cheeseRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info

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