Cheese loves the cellar and high humidity
The The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. cheese is best located in a cellar with high humidity.
In the cellar, storage in a cheese box made of Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different., The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. wood is always recommended. If cared for properly, it can last a long time.
The older the cheese gets, the easier it will be. The 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. of the cheese wheel is simply rubbed with a damp cloth. When the rind is The 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., turn the cheese over and rub the rind with a damp cloth again.
In general, cheese should be packaged, stored cool and dark. The Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. is suitable for storage only for about 14 to 21 days. Cheese should be kept in a damp cloth after approx. 7-10 days.
The cheese bell
Highly recommended for the fridge is a cheese bell. Advantage: The taste and consistency are retained.
In any case, the cheese should be taken out of the fridge one hour before consumption! Then it tastes best.
It is possible to freeze cheese, but the cheese loses its taste Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice.. It is better to order at regular intervals. Better simply use our cheese aloe.