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Special edition cheese wheel - 6 kg - mild/spicy

Special edition cheese - medium hard cheese mild-spicy

Sonderedition “ALPENSEPP” Spezialkäse – Käselaib – 6 kg

Name: ▷🥇 MEDIUM HARD ALPS CHEESE WHEEL- Special edition | 6 kg
SKU: AS010-6.0kg
Price: 131.87 EUR
Availability: InStock

Original price was: € 146,52.Current price is: € 131,87.

Cheese wheel SPECIAL EDITION CHEESE with 6 kg

Basic price: € 20,90/kg

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

SKU: AS010-6.0kg Category: Whole cheese wheel Tags: cheese speciality, cheese wheel, special edition cheese

SPECIAL EDITION MEDIUM HARD ALPSCHEESE WHEEL – TRADITIONAL MADE FROM HAY MILK

Special edition Alpen Sepp 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 milk.

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 milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » 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 Special edition “ALPEN SEPP” cheese made of hay milk

Cheese holes in special edition cheese

The artisanal special edition cheese has few, cherry-sized 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. Its cut surface is creamy white and made of firm doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.

The special edition cheese rind

The special edtion cheese has a slightly brownish, dryThe 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, crack-free 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.

Storage & maturation of special edition cheese

The special edition 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 artisanal special edition cheese “Alpen Sepp”

The peculiarity of edition cheese is that it is a slighly spicy, complex all-rounder for every day.

Special edition cheese intensity (mild – spicy)

mild-spicy

Special edition cheese consistency (soft – hard)

middle-firm

Special edition cheese maturage duration (1 – 6 months)

3 months in cheese cellar

MEDIUM HARD ALPS CHEESE - Special edition "ALPEN SEPP"

Weight	6,00 kg
Brand	Alpen Sepp
Cheese maturing time	3 months
Country of origin	Austria
Kind of cheese	semihard cheese
Type of cheese	Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk)
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
GTIN	9120022282251

Proper storage of alps cheese

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