from: € 5,30
Our lactose-free wild garlic cheese gains its natural semi-hard cheese aroma through careful manual care and treatment with ground wild garlic.
Base price: € 26.51/kg
Wild Garlic Cheese, enhanced with real wild garlic, is currently very popular. Our wild garlic semi-hard cheese has a smooth, soft texture and a wonderful cheesy aroma.
While cheeses with herbs and spices are trendy, our wild garlic cheese stays true to a purist tradition, comparable to the “purity law of beer.”
Cheeses that incorporate spices into the cheese dough typically lack complex cheese flavors developed through aging. For this reason, spice blends are often used.
Our excellent semi-hard cheese stands out for its smooth, soft texture and delightful aroma reminiscent of a forest meadow blooming with wild garlic.
The uniqueness of this cheese lies in its production: Only the edible cheese rind is carefully treated with a specially selected wild garlic blend. This fine blend harmonizes perfectly with the cheese, giving it a spicy, aromatic flavor profile.
The cheese dough itself remains free from any additives or spices, preserving the pure, natural taste of high-quality alpine milk.
The result is a semi-hard cheese that stands out for its fine, harmonious composition. The wild garlic flavor unfolds in the rind, giving the cheese a “forest memory” aroma. The taste remains pleasant and balanced without being overwhelmed by too many flavors.
Lactose-free Wild Garlic Cheese: The natural milk sugar in our hay milk or pasture milk cheese is broken down by lactic acid bacteria. Result: lactic acid plus extraordinary flavor and aroma development.
The semi-hard cheese is also lactose-free, making it accessible to people with lactose intolerance without compromising on taste.
This cheese represents the highest quality and a conscious return to traditional cheese craftsmanship, where natural flavor is the focus. The result is a product that impresses not only with its aroma but also with its purity and simplicity.
Our Bregenz Forest Wild Garlic Semi-Hard Cheese is a treat for anyone who appreciates the pure taste of high-quality cheese. Its taste is mildly aromatic, and the spices used enhance the flavor, creating completely new flavor compositions in the cheese.
The edible rind of the wild garlic cheese is refined with ground wild garlic, giving the cheese wheel an attractive appearance and a delicate “garlic-like” flavor.
With the wild garlic cheese by Senner Christof Schneider, you hold a truly unique cheese creation. The basis of Berchtold’s wild garlic cheese is the finest semi-hard cheese wheels from selected Bregenz Forest dairies.
The cheese is then transferred to the cheese cellar of the Berchtold family, where it undergoes further care and maturation.
Our wild garlic cheese develops a wonderful flavor profile through careful manual care. Only the rind is treated with the special wild garlic flavor. The cheese has a creamy white interior, beautiful holes, and a firm texture.
Our wild garlic cheese belongs to the family of our spicy cheese varieties in our shop overview.
This fine cheese with a delicately melting, smooth texture and occasional cherry-sized holes is a special delicacy. Its mildly spicy taste and semi-firm texture make it a favorite among locals and guests.
The characteristic qualities of wild garlic cheese are greatly influenced by the high-quality milk from the alpine region, its nutrients, flavor, and texture, as well as the flora of the Vorarlberg Alps. This is what gives Alpine cheese its unique quality.
The maturation period of a full 3 months brings out the semi-hard cheese’s aroma.
More interesting details about semi-hard cheese can be found on Wikipedia.
Cheese has been produced and aged in Vorarlberg’s alpine and valley dairies since the early 20th century.
The production method of “fat cheese” (as opposed to lean cheese, like Sura Käse in Montafon) originated in Switzerland and quickly spread in the Bregenz Forest.
Semi-hard cheeses are made from natural (non-thermized, pasteurized or centrifuge-purified) raw milk (hay milk) with at least 45% F.i.T.
Thanks to small-scale farms supplying the raw materials and alpine dairy traditions, artisanal production and traditional care of high-quality cheese have been preserved to this day.
More interesting details about semi-hard cheese can be found on Wikipedia.
The soft, smooth texture of wild garlic cheese has cherry- to hazelnut-sized holes.
The wild garlic cheese is a semi-hard cheese with a wild garlic seasoning layer on the rind.
The semi-hard cheese is aged for about 10 weeks in the cellar, where it is turned and brushed. Then wild garlic is added to the rind for it to fully develop its flavor.
The special feature of this semi-hard cheese is the wild garlic seasoning, which allows it to fully develop its flavor, making the cheese truly exceptional.
Wild Garlic Cheese Intensity
How mild or spicy is the cheese? We rate on a scale from 0 (mild) to 10 (spicy).
Wild Garlic Cheese Texture
How firm is the cheese? We rate on a scale from 0 (soft) to 10 (firm).
Wild Garlic Cheese Aging Time
How long has the cheese aged? We define the aging time between 1 to 12 months.
| Milk: | 100% from silage-free hay milk |
| Cheese type: | Lactose-free semi-hard cheese (SH) |
| Maturation type: | Lactic acid and/or fermentation aging / surface aging in the cheese cellar with salt treatment + wild garlic treatment |
| Flavor profile: | spicy-aromatic |
| Aging time: | fully aged 3 months |
| F.i.T.: | minimum 45% |
| Fat content: | approx. 30% |
| Allergens: | No allergenic potential other than milk components |
| Lactose: | not present |
| Rennet: | natural animal rennet |
| Salt: | iodine-free table salt |
| What makes this cheese unique – the wild garlic cheese character? | Cheese aroma paired with wild garlic. A unique taste experience! |
| How does wild garlic cheese taste? | The flavor is spicy-aromatic, the wild garlic unfolds its aroma, making the cheese pleasantly flavorful. |
| What is the texture? | The texture is firm yet smooth |
| What color is the wild garlic cheese? | Light yellow to yellow – depending on the season |
| How does the cheese dough smell? | Typical wild garlic – a cheese with garlic aroma |
| What about the holes? | Occasional cherry- to hazelnut-sized holes |
| How best to enjoy wild garlic cheese? | Ideal for sandwiches, breakfast, or simply sliced for an evening snack.
|
| What indicates non-optimal aging – lower quality? | The cheese should be semi-firm, not mushy. |
If you wish to store large pieces or a whole cheese wheel for more than 2-3 weeks, we recommend using a kitchen towel.
Take a clean kitchen towel, soak it in salt water (just add a bit of salt), wring it out, and wrap the cheese with the damp towel. Ideally, repeat this process every 2-3 days.
If the cheese turns slightly white or develops spots, this is usually salt or protein crystallizing due to temperature differences. Simply wipe these spots off.
Using aluminum foil is possible (though not recommended); if used, add many small holes to allow airflow.
Please do not store or cut cheese on boards, woods, or surfaces where bread has previously been placed. Bread yeast residues can cause the cheese to mold quickly.
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282169 |
| 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 |
| Additional Ingredients | wild garlic |
| Cheese maturing time | 3 months |
| Kind of cheese | |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | spicy |
| Name of cheese | Ramson 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. 45 % |
| Nutritional value | 357 kcal/1482 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 | 26,1 g |
| of it saturated | 21 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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Charles Löffler (verified owner) –
Wild garlic too intense
MFelgner (verified owner) –
Super, very spicy and aromatic.
Felgner, M. (verified owner) –
Tastes great spicy and aromatic.
Elisabeth (verified owner) –
very delicious
Charles Löffler (verified owner) –
Mild and very tasty
Habersack Reinhold (verified owner) –
You immediately notice the love for food. Keep it up !!!
Charles Löffler (verified owner) –
Rather mild but very tasty
Regina (verified owner) –
very good
Kathleen (verified owner) –
Very tasty cheese. You just can enjoy.
Christine Dirks (verified owner) –
I am very impressed, the cheese tastes really good, exactly to my taste. I’ll get back to this cheese when needed to buy