This naturally-ripened, hard cheese made from silage-free hay milk has a medium-soft cheese body with small holes and an aromatic flavor. The cheese's distinctive appearance can be attributed to the natural rind's treatment with red smear culture and pine-tree ash during its ripening period. It's a wonderful melting cheese with a full taste that is perfect for connoisseurs. Try it as an accompaniment for cured pork, pickles, and a lively chutney, or melt a wedge like raclette and serve it over boiled potatoes.
The "Käserebellen" (Cheese Rebels) who make Cave Rebel cheese rely heavily on the quality of the milk from the Alps. In summer the cows graze on pastures. In winter, they are fed only with hay and cereals. The cows do not have to eat silage feed, ensuring that their milk stays as natural as possible. Milk from cows that are fed with silage may contain butyric acid bacteria. These can lead to the cheese wheels cracking and crevices forming in the cheese during the production of hard cheeses and semi-hard cheeses, and can turn the final product unusable. The Käserebellen use only the highest quality milk to make sure each wheel is absolutely perfect
Considering that less than 1% of the entire milk production within the European Union is silage-free, milk from the Alps of Käserebellen is a real rarity. Because of the special feed for the cows, the price for the milk is considerably higher than for conventional milk. However, the unadulterated taste is the reward for the consistent philosophy of quality of the Käserebellen.
- Made from cow's milk.
- Whole form of cheese is 13 pounds.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.