from: € 6,01
Our hay milk wine cheese gains its mild-spicy aroma through careful hand-aging, with its rind refined using the finest red wine.
Base price: €30.03/kg
The hay milk wine cheese by experienced cheesemaker Christof Schneider is a true delicacy, combining top qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and exceptional taste. This unique cheese is based on carefully selected semi-hard cheese wheels from various renowned dairies in the Bregenzerwald, known for their traditional cheesemaking craft.
After selection, the cheese is transferred to the Berchtold family’s cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info, where it is meticulously tended and aged. A special feature of this wine cheese is its treatment with Austrian redAerobic cheese ripening means cheese ripening with oxygen. » More info wine.
During the aging process, the 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 is regularly rubbed with red wine, giving it a distinctive, spicy wine aroma. This unique method not only enhances the flavor but also creates a visually appealing product, with a cream-white, holey interior and a semi-firm texture.
The wine cheese is made from the finest hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info, giving it a rich flavor, high quality, and ensuring sustainability. 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 comes from cows that are fed only fresh grass and hay, resulting in a particularly natural and aromatic cheese.
The cheese is also lactose-free, allowing those with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info to enjoy this exquisite product.
Lactose-Free Aged Cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese., resulting in lactic acid and optimal flavor and aroma development.
With its unique flavor and 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 craftsmanship, this wine cheese is a true delight for those who appreciate high-quality cheese.
Wine cheese is rubbed with the finest Austrian red wine during aging, giving it a characteristic flavor and a dark red to almost black-red cheese rind.
Our wine cheese belongs to the family of our mild cheeses in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
Our wine cheese acquires a spicy wine aroma through careful hand-aging, with its rind rubbed with the finest Austrian red wine. The cheese interior is cream-white, nicely holey, and of firm texture.
This fine wine cheese, with its smooth and creamy texture and occasional 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, is a favorite among cheese enthusiasts. Its mild and unique flavor and soft texture also make it a local favorite among both residents and visitors.
It gains its distinctive aroma through careful hand-aging, with its rind regularly treated with Austrian red wine.
The unique qualities of wine 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 and the unique flavor and texture imparted by the Alpine flora of Vorarlberg.
This combination results in the exceptional quality of Alpine cheese.
For further details on semi-hard cheeses, visit Wikipedia.
Cheese has been produced and aged in Vorarlberg’s Alpine and valley dairies since the early 20th century.
The production method of “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 cheese” (as opposed to lean cheese, such as Sura Käs in Montafon) originally came from Switzerland and quickly spread through Bregenzerwald.
Semi-hard cheeses are made from natural (non-thermized, pasteurized, or centrifugally purified) (hay milk) with a minimum of 45% F.i.T.
Small-scale farming operations supply the raw materials, while Alpine dairies preserve the artisanal production and traditional care of high-quality cheese to this day.
For further information on semi-hard cheese, see Wikipedia.
The wine cheese has occasional cherry-sized holes. Its cream-white interior is nicely holey and of firm texture.
The rind of wine cheese is periodically treated with Austrian red wine, resulting in a red color. It is not meant to be consumed due to the protective layer of sticky red wine.
The wine cheese is aged for approximately 4 months in our cheese cellar before being ready to enjoy.
The uniqueness of wine cheese lies in its mild, special cheese flavor paired with wine notes.
Wine Cheese Intensity
How mild or spicy is the cheese? We rate on a scale from 0 (mild) to 10 (spicy).
Wine Cheese Texture
How firm is the cheese? We rate on a scale from 0 (soft) to 10 (firm).
Wine Cheese Aging
How long did the cheese age? We rate aging time from 1 to 12 months.
| Milk: | 100% from non-silage hay milk |
| Cheese Type: | Semi-hard cheese (SK) |
| Aging Type: | Lactic acid and/or fermentation aging / Surface aging in the cheese cellar with salt care + red wine treatment |
| Flavor Profile: | Mild, smooth, creamy |
| Aging Time: | 3 months |
| F.i.T.: | at least 45% |
| Total Fat: | approx. 22.5% |
| Allergens: | No other allergenic potential besides milk components |
| Lactose: | Not contained |
| RennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info: | Natural, animal rennet |
| Salt: | Iodine-free table salt |
| What characterizes the cheese – the wine cheese character? | Especially soft cheese with a creamy, melt-in-the-mouth texture |
| How does the wine cheese taste? | Rich, creamy cheese-wine flavor |
| How is the texture, how does it feel? | Semi-firm cheese with a creamy, melt-in-the-mouth texture |
| What color is the wine cheese? | Whitish to yellowish, highly seasonal |
| How does the cheese smell? | Pleasant cheese aroma combined with fine wine nuances |
| What about the holes? | Occasional cherry-sized holes |
| How to best enjoy the cheese? | On breakfast or snack bread, with breakfast, or simply sliced for dinner. |
| How can you tell if the aging is suboptimal? | The cheese should be semi-firm, not mushy. |
If you plan 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 in the damp cloth. Ideally, repeat this process every 2-3 days.
If the cheese starts to develop a light white film or spots, it’s usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing due to temperature differences. These spots can simply be rubbed off.
Using aluminum foil is possible (although we do not recommend it), provided it has several small holes to allow airflow.
Never store or cut cheese on boards, wood, or surfaces that previously had bread, as bread yeast residues cause the cheese to moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info quickly.
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!
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282114 |
| 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 | wine |
| Kind of cheese | |
| Name of cheese | Wine cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | mild |
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Martin-Luther –
Although a long delivery route, but it is always worthwhile. The goods are of the quality very good. A nice greeting from the North Sea from Cuxhaven. Lothar
PS. The Stollen were also very good, why did I have to pay shipping costs.
Stephan –
Hello Mr. Haas
The Dresdner Stollen are made especially for us and will be delivered separately and separately – the shipping costs are incurred and we must pass on. Is not different. Best regards from the Alpen Sepp Team.
Ute (verified owner) –
Tastes great.
Edmund Essl (verified owner) –
Upper Yummy !!
Josef (verified owner) –
Great the whole family is thrilled!
Erwin Gronych (verified owner) –
First order – all ordered cheeses are a great treat – again and again
Seiber Irena (verified owner) –
All cheeses taste great … so we like to order again and again
Michael Flohr (verified owner) –
excellent
Karin (verified owner) –
A top cheese … tastefully a dream!
Kathleen (verified owner) –
This is for us the best wine cheese that we have eaten so far. So creamy, spicy, just great.
Mariann (verified owner) –
The cheese is always worth a visit. I order him every time.
Marie-Luise Schlösser (verified owner) –
This cheese is an incredible treat, so I ordered it again when ordering. Great rounded and hearty taste
Mariann (verified owner) –
as always a great treat. is not the 1st time I eat that.
Andrea Schober (verified owner) –
A dream of a cheese!
Seibelwestphal (verified owner) –
Very good almost eaten
Ludwig Madl (verified owner) –
The wine cheese is next to the mountain cheese and apple cider cheese my favorite cheese. He may not be missing from any order. The taste is rounded and hearty. Unfortunately eaten again.