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Weinkase Lagrein
$32.00 / Lbprice is $32.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 1-2 Months
- Cow Milk
- Italy
- ApproachableAdventurous
- SoftHard
Though it translates from German for “wine cheese,” Weinkase Lagrein is a cheese from the Alto Adige region of Italy known for its rich, meaty paste. Made with pasteurized cow’s milk, wheels are bathed in local Lagrein wine, pepper, garlic, and herbs to create a creamy, finely-holed paste where the spices evoke the flavors of an aged salami. Try it with another regional favorite, Murray’s Sliced Speck and roasted tomatoes for a well-rounded bite.
“Weinkase is a unique cheese. It has a pleasantly meaty flavor, like salami, and a nice, semi-firm texture. It’s more approachable than many other tommes I’ve tried and great for adding diversity to a cheese board. Pair with mustard and a cornichon and it’ll taste just like a hot dog.”
Pasteurized Cow's Milk, Lactic Acid Bacteria, Salt, Rennet. Rind Treated With Red Wine, Spices and Potassium Sorbate (Preservative).
Allergens: Milk
- Weinkase Lagrein comes from the Alto Adige region of the Dolomite Mountains in Italy, near the Austrian border.
- A cooperative dairy consisting of 4,000 farmer members, with an average of nine cows each, provides the pasteurized cow’s milk used to create the cheese.
- Its Germanic-sounding name, which translates to "wine cheese," comes from the region's proximity to the Austrian border.
- It’s named for Lagrein, a red wine produced in the Alto Adige region.
- Fresh wheels spend at least five days soaking in local Lagrein wine and a blend of seasonings, including garlic and black pepper.
- These aromatic flavors build upon one another and the result six weeks later is an irregular, finely-holed cheese with a creamy smooth paste reminiscent of and aged salami.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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