Original price was: € 238,79.€ 214,91Current price is: € 214,91.
Cheese Wheel REHMOCTA Ilga – Lactose-Free
Base Price: € 29.48/kg
The name “Ilga“ comes from the Bregenzerwald legend of Egg: The Ilga spring near Schwarzenberg – see table.
The new Rehmen 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 cheese 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 of this cheese is given special treatment even before affinage.
“Nothing in the world is as powerful as an idea whose time has come,” Victor Hugo once said. High-quality cheese flavor is unique – so are the harmonious synergies with spices.
It was time to sit down with the Austrian spice specialist Spiceworld under the 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 STAY SPICED! and embark on a creative quest for harmony.
Discover now with our new Rehmen cheese series » REHMOCTA is surprisingly DIFFERENT! « ultimate taste experiences.
The quality of these semi-hard cheeses is not only based on the artisanal tradition of the cheese dairy, but also on the valuable ingredients of AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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 or hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info. Pure hay milk, rich in naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info flavors and nutrients, gives the cheese its characteristic texture and distinctive aroma.
With a REHMOCTA® cheese wheel, you hold a special semi-hard cheese specialty from the Rehmen cheesemaker in your hands. The semi-hard cheese achieves its special flavor through 100% manual care in the natural cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info.
The cheese rind of the semi-hard cheese is cared for or massaged with sodium chloride-free, iodine-free salt and pure, right-rotating spring water.
Lactose-free REHMOCTA cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. Result: lactic acid plus extraordinarily surprising flavor and aroma profiles.
All semi-hard cheeses are also lactose-free, making them particularly suitable for people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising on flavor.
The REHMOCTA cheese “Ilga” develops its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special tomato-basil spice blend.
REHMOCTA cheeses are perfect for all cheese lovers who place the highest value on quality and authentic enjoyment. Enjoy the special care and artisanal skill that goes into every cheese wheel.
For the creation of the REHMOCTA cheese wheel, we use special artisanal semi-hard cheeses of the highest quality. The cheese rind is given special treatment even before cheese refinement.
Christof Schneider shows particular ambition when it comes to composing new taste experiences. Cheesemaker Christof achieves the special cheese flavors and exquisite taste through key cheese-making secrets, including:
Our “ILGA” cheese is part of 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 maturation 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 at least 3 months allows the REHMOCTA semi-hard cheese to develop a pleasantly mild, yet intense cheese flavor.
The REHMOCTA cheese “ILGA” develops its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED! spice mix. Its cut surface is cream-white, nicely perforated, and made of tender-firm dough.
The distinctive properties of “ILGA” cheese are significantly influenced by the high-quality milk from the Alpine region, its ingredients, and flavor or texture, as well as by the Bregenzerwald Alpine flora (Super videos). This results in the unique quality of Alpine cheese.
The maturation period of 3 months truly brings out its flavor.
The tender, smooth dough of REHMOCTA has 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 size of cherry pits to hazelnuts.
The ILGA is a semi-hard cheese with a spice blend on the cheese rind.
The semi-hard cheese is aged in the maturing cellar for about 10 weeks, where it is washed and turned. After this process, the spice blend is applied to the cheese, and it is packaged. This allows the tomato-basil blend to fully develop its aroma.
The specialty of this semi-hard cheese is the balanced tomato-basil spice blend. It unfolds its full aroma, making the Ilga cheese something truly extraordinary.
ILGA Cheese Intensity
How mild or tangy is the cheese? We define 10 levels from 0 (mild) to 10 (tangy).
ILGA Cheese Texture
How firm is the cheese? We define 10 levels from 0 (soft) to 10 (firm).
ILGA Cheese Wheel Maturation
How long did the cheese mature? We define the maturation period 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 |
| Maturation Type: | Lactic acid and/or fermentation maturation with natural surface ripening |
| Flavor Profile: | Mild-aromatic |
| Maturation Time: | Approx. 4 months |
| F.i.T.: | At least 48% |
| FatThe 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. » More info (absolute): | Approx. 30% |
| Allergens: | Apart from milk components, no other potential allergens |
| Lactose: | Not present |
| Rennet: | Natural, animal-based rennet |
| Salt: | Iodine-free table salt |
| What defines the ILGA cheese character? | Cheese flavor paired with tomato-basil aromas. A unique taste experience! |
| How does ILGA cheese taste? | The taste is mildly aromatic, with a slight peppery note that enhances its flavor intensity. |
| What is its texture like? | The dough is firm yet smooth. |
| What is the color of ILGA cheese? | Light yellow to yellow, depending on the season. |
| How does the cheese dough smell? | It has atmospheric, inviting aromas. |
| What does the perforation look like? | Holes the size of cherry pits to hazelnuts. |
| How is ILGA best enjoyed? |
|
| How to recognize suboptimal maturation? | Taste defects, many small holes. |
If you plan to store large pieces or an entire ILGA cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
To do this, take a clean dish towel, soak it in salted water (simply add some salt), wring it out, and wrap the cheese in the damp towel. This process should ideally be repeated every 2-3 days.
If the cheese develops a slight white coating or spots, this is typically salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info that has crystallized due to temperature differences. These spots can simply be wiped off.
Using aluminum foil is also possible (though we advise against it). If you choose to use it, make sure to punch many small holes in it to allow air circulation.
Never store or slice cheese on boards, wood, or surfaces that have previously been in contact with bread. Bread yeast residues 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 |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Kind of cheese | |
| Cheese maturing time | 3 months |
| Name of cheese | Rehmocta cheese |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| GTIN | 9120022282305 |
| Weight |
Proper storage of Rehmocta cheese
If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole Rehmocta cheese wheel more than 2-3 weeks, we recommend the use of a tea towel. To do this, take a clean tea towel, soak it in salted water (just add a little salt), squeeze it out and wrap the cheese with the damp cloth. Ideally, this process is repeated every 2-3 days.
If the cheese turns white or stains it is usually the 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 the temperature difference. These places are easy to rub off.
The use of aluminum foil is possible (but we advise against it) if it is supplemented with many small 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 because of the air supply.
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