Original price was: € 238,79.€ 214,91Current price is: € 214,91.
Cheese wheel REHMOCTA Merboth – lactose-free
Basispreis: € 29,48/kg
The name “Merboth” comes from the Bregenzerwald legend from Egg: Merboth, Diedo, and Ilga – see tab.
The new Rehmer cheese series »REHMOCTA!« is a special semi-hard cheese of the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info from the Rehmen dairy in Au. 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 given special treatment before the aging process.
“Nothing in the world is as powerful as an idea whose time has come,” said Victor Hugo. 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 cheese flavor is unique – and so are the harmonious synergies with spices.
It was time to sit down with the Austrian spice specialist Spiceworld under the STAY SPICED! brandCheese 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 creatively seek harmony together.
Discover ultimate taste experiences with our new Rehmer cheese series »REHMOCTA is surprisingly DIFFERENT!«
Lactose-free REHMOCTA cheese: The natural 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 sugar in our cheese made from hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. Result: lactic acid plus extraordinary flavor and aroma development.
All semi-hard cheeses are also lactose-free, making them especially accessible for people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising on taste.
REHMOCTA cheeses are perfect for all cheese lovers who value the highest quality and authentic enjoyment. Savor the special care and craftsmanship that goes into every cheese wheel.
We use special semi-hard cheese from the Rehmen dairy of the highest quality for the creation of REHMOCTA. The cheese rind is specially treated even before the cheese refinement process.
With a REHMOCTA® cheese wheel, you hold a special semi-hard cheese specialty from the Rehmen dairy in your hands. This semi-hard cheese achieves its unique aroma through 100% manual care in the natural cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info.
The rind of this semi-hard cheese is treated and massaged with chlorine-free, iodine-free salt and pure right-handed spring water.
The quality of these semi-hard cheeses is based not only on the artisanal tradition of the dairy but also on the valuable nutrients in AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info and hay milk. Pure hay milk, rich in natural flavors and nutrients, gives the cheese its characteristic texture and unmistakable aroma.
The REHMOCTA cheese “Merboth” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special orange-pepper spice blend.
Renowned cheese master Christof Schneider is particularly ambitious when it comes to creating new taste experiences. The unique cheese aromas and exquisite taste are achieved through critical cheese-making secrets, such as:
Our “MERBOTH” cheese wheel belongs to the family of our REHMOCTA’S 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.
The minimum aging periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info of 3 months allows the REHMOCTA semi-hard cheese to develop a pleasantly mild yet intense cheese aroma.
The REHMOCTA cheese “MERBOTH” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED! spice blend. Its creamy-white cut surface is beautifully perforated with a firm yet supple texture.
The characteristic properties of the “MERBOTH” cheese are significantly influenced by the high-quality milk from the Alpine region, its nutrients, and Bregenzerwald Alpine flora (super videos). These factors result in the exceptional quality of Alpine cheese.
The 3-month aging period allows the aroma to truly shine.
The tender, smooth texture of REHMOCTA features cherry- to hazelnut-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.
The Merboth is a semi-hard cheese with a spice blend on the rind.
The semi-hard cheese is aged for about 10 weeks in the aging cellar, during which it is brushed and turned. After this treatment, the spice blend is applied to the cheese, and it is packaged. This is when the pepper-orange blend releases its full aroma.
The specialty of this semi-hard cheese is the balanced orange-pepper spice blend. It unleashes its full aroma, making the Merboth cheese truly extraordinary.
MERBOTH Cheese Intensity
How mild or spicy is the cheese? We rate it on a scale of 0 (mild) to 10 (spicy).
MERBOTH Cheese Texture
How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (hard).
MERBOTH Cheese Aging Time
How long was the cheese aged? We define aging time between 1 and 12 months.
| Milk: | 100% from silage-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info hay milk |
| Cheese Type: | Lactose-free semi-hard cheese with special rind treatment |
| Aging Type: | Lactic acid and/or fermentation ripening with natural surface aging |
| Flavor Profile: | Mild and aromatic |
| Aging Time: | Approx. 4 months |
| F.i.T.: | At least 48% |
| Fat ContentThe 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. 30% |
| Allergens: | None except for milk components |
| Lactose: | Not contained |
| Rennet: | Natural animal rennet |
| Salt: | Iodine-free table salt |
| What defines the cheese – The MERBOTH character? | Cheese aroma paired with pepper and orange notes. A unique taste experience! |
| How does MERBOTH cheese taste? | The taste is mild and aromatic, with the pepper providing a subtle spiciness, making the cheese delightfully flavorful. |
| How is the texture? How does it feel? | The texture is firm yet smooth. |
| What is the color of MERBOTH cheese? | Light yellow to yellow – depending on the season. |
| How does the cheese dough smell? | Full of inviting aromas. |
| How does the hole pattern appear? | Cherry- to hazelnut-sized holes. |
| How is MERBOTH best enjoyed? |
|
| How can poor aging or lower quality be identified? | Off-flavors or many small holes. |
If you plan to store large pieces or an entire MERBOTH cheese wheel for more than 2–3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in salted water (simply add a little salt), wring it out, and wrap the cheese in the damp towel. Ideally, this process should be repeated every 2–3 days.
If the cheese develops a slight white film or spots, this is usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info that crystallizes due to temperature differences. Simply rub these areas off.
Using aluminum foil is also possible (though not recommended), but ensure that it has many small holes for air circulation.
Never store or slice cheese on boards, wooden surfaces, or other materials that were previously in contact with bread. Yeast residues from the bread can 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.
| Weight | 8,1 kg |
|---|---|
| Brand | Alpen Sepp |
| Country of origin | Austria |
| Cheese maturing time | 3 months |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Kind of cheese | |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| Name of cheese | Rehmocta cheese |
| GTIN | 9120022282299 |
| Weight |
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