WINE CHEESE WHEEL – mild – TRADITIONAL MADE FROM HAY MILK
Wine 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
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Cheese holes in wine cheese
The artisan wine cheese has few, cherry-sized The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).. Its cut surface is creamy white and made of firm dough.
The wine cheese rind
The wine 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. is in regularly intervals treated with best Austrian Aerobic cheese ripening means cheese ripening with oxygen. wine and therefore red.
Storage and maturation of wine cheese
The wine cheese is stored and cared 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 wine cheese
The peculiarity of the wine cheese is the complex, unique cheese flavor that results because of the outer rind treatment with high Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. red wine.
Wine cheese intensity (mild – spicy)
Wine cheese consistency (soft – hard)
Wine cheese Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. duration (1 – 6 months)