NEW
CHEESE REHMOCTA® » Peppino « | Lactose-Free Hay Milk Cheese Variety Refined with STAY SPICED! Spice Blend and Fine Chili | 100% Great Taste Guarantee
from: € 5,90
REHMOCTA CHEESE “PEPPINO” … astonishing PAPRIKA AROMAS – surprisingly mild CHILI EXPERIENCE!
The unique cheese delight. The new lactose-free cheese specialty, a creation of the Rehmer Sennhus dairy, crafted with careful hand-finishing and traditional production methods.
Base price: € 29,48/kg
- Rehmocta cheese description
- Cheese Details
- Nutritional facts
- BRAND STAY SPICED!
- Chili Info
- Q & A
- Reviews (0)
CHEESE REHMOCTA® » Peppino « | Cheese Variety with a Secret Spice Blend + Chili from the Spice Expert Stay Spiced! | Lactose-Free Hay Milk Semi-Hard Cheese with 48% F.D.M. | Freshly Cut from the Cheese Wheel, Aged in the Cheese Cellar
“Nothing in the world is as powerful as an idea whose time has come,” once said Victor Hugo. High-quality cheese flavor is unique – and so are the harmonious synergies with spices.
It was time to sit down with the Austrian spice specialist Spiceworld and their 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! to creatively explore the perfect harmony of flavors.
Now, with our new Rehmer cheese series, » REHMOCTA is surprisingly DIFFERENT! «, experience ultimate taste sensations.
The qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of this semi-hard cheese is not only based on the artisanal tradition of the 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 and hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info. The 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 unmistakable aroma.
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.. The result: lactic acid plus extraordinarily astonishing flavor and aroma development.
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 while maintaining full flavor without compromise.
REHMOCTA cheeses are perfect for all cheese lovers who place the highest value on quality and authentic enjoyment. Experience the special care and craftsmanship that goes into every cheese wheel.
For the creation of REHMOCTA, we use special high-quality alpine semi-hard cheeses. The cheese rind is given special treatment even before the cheese refinement process begins.
With a REHMOCTA™ cheese, you are holding a special semi-hard cheese specialty from Rehmer Senn in your hands. This semi-hard cheese develops 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 cheese rind of this semi-hard cheese is treated and massaged with sodium chloride-free, iodine-free salt and pure, right-spinning spring water.
The REHMOCTA Cheese “PEPPINO” achieves its astonishing flavor enhancement through meticulous manual cheese careTo 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 combined with the secret chili blend from STAY SPICED! Naturally, only the cheese rind is treated with the special chili mixture. The cheese interior remains “100% PURE” in accordance with our cheese purity standard.
Christof Schneider shows exceptional dedication when it comes to composing new taste experiences. Senn Christof achieves the distinctive cheese aromas and exquisite flavor through essential cheese secrets, including:
- 100% made from the finest raw milkThe 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. » More info
- Traditional cheese-making process
- Aging on wooden boards or in a natural cellar without artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info climate control
- Manual care without chemical additives
- Use of non-pumped hay milk
- Natural rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info
- Iodine-free salt
- Non-pasteurized raw milk
- Lactose-free
- Spring water from the Ilga source
Our PEPPINO cheese 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.
Characteristics of REHMOCTA® Peppino Semi-Hard Cheese
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 aroma.
The REHMOCTA Cheese “PEPPINO” achieves its delightful flavor profile through careful manual aging. Only the cheese rind is treated with the special STAY SPICED! spice blend. Its cut surface is creamy white, beautifully perforated, and has a delicate yet firm texture.
The characteristic properties of Cheese “PEPPINO” are significantly influenced by the high-quality milk from the Alpine region, its nutrients, flavor, and texture, as well as the Bregenzerwald Alpine flora (Great Videos). This results in the exceptional quality of Alpine cheese.
The 3-month maturation period truly brings out the full depth of its flavor.
Holes in » Peppino « Cheese
The delicate, smooth texture of REHMOCTA cheese features 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 ranging from cherry pit to hazelnut size.
The » Peppino « Cheese Rind
“Peppino” is a semi-hard cheese with a chili blend applied to its rind.
Storage and Maturation of » Peppino « Cheese
The REHMOCTA semi-hard cheese is aged for approximately 10 weeks in the ripening cellar, where it is carefully smeared and turned. After this process, the spice blend is applied to the cheese, allowing the mild chili flavors to fully develop.
General Quality Characteristics of our Rehmocta Cheese
- The cheese rind forms when the cheese wheels are placed in an iodine-free salt bath after shaping.
- The salt bath promotes rind formation and protects against bacteria. Depending on the cheese type, the wheels remain in such a salt bath for varying periods.
- The salt draws water from the cheese wheel. Subsequently, the cheese wheels are regularly treated with iodine-free salt & brine until fully matured.
Taste Magic
The uniqueness of this semi-hard cheese lies in its special chili spice blend with an exceptionally fruity flavor. It fully develops its aroma, making this REHMOCTA cheese truly extraordinary.
Peppino Cheese Intensity
How mild or spicy is the cheese? We define it on a scale from 0 (mild) to 10 (spicy).
6/10
Peppino Cheese Consistency
How firm is the cheese? We define it on a scale from 0 (soft) to 10 (hard).
5/10
Peppino Cheese Maturation Time
How long has the cheese matured? We define the maturation time between 1 and 12 months.
4/12
Additional Details about REHMOCTA Cheese » PEPPINO « from Hay Milk
Character of PEPPINO Cheese
| 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 Method: | Lactic acid and/or fermentation maturation and natural surface aging |
| Flavor Profile: | mildly aromatic |
| Maturation Period: | 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: | No other allergens except milk components |
| Lactose: | not present |
| Rennet: | natural animal rennet |
| Salt: | iodine-free table salt |
Enjoying PEPPINO Cheese
| What defines the cheese – The PEPPINO Character? | Cheese aroma paired with fruity chili notes. A unique taste experience! |
| How does PEPPINO cheese taste? | The taste is mildly aromatic, with chilies developing a fruity flavor, making the cheese pleasantly intense in taste. |
| How does it feel, what is the texture? | The texture is firm yet smooth. |
| What is the color of PEPPINO cheese? | Pale yellow to yellow – depending on the season. |
| How does the cheese dough smell? | It has warm, inviting aromas. |
| What does the hole structure look like? | Cherry pit- to hazelnut-sized holes. |
| How is PEPPINO best enjoyed? Cheese delight |
|
| How can you recognize imperfect maturation – lower quality? | Flavor defects, many small holes. |
Storage of PEPPINO Cheese
If you wish to store large pieces or a whole PEPPINO cheese wheel for more than 2-3 weeks, we recommend using a dish towel.
Take a clean dish towel, soak it in saltwater (just add a little salt), wring it out, and wrap the cheese in the moist towel. Repeat this process ideally every 2-3 days.
If the cheese turns slightly white or gets spots, it’s usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing due to temperature differences. These areas can be simply wiped off.
Using aluminum foil is possible (though we advise against it), but if used, it should have many small holes for airflow.
No Bread Contact - Yeast
Never store or cut cheese on boards, wood, or surfaces that were previously used for bread. The yeast residues from bread 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 | N/A |
|---|---|
| Brand | AlpenSepp® |
| Stay Spiced! spice mix | Secret chilli spice mix |
| Weight | |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| Cheese ripening | Berchtold Feinkost GmbH |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Additional Ingredients | Chili, other various spices, Paprika |
| Cheese maturing time | 3 months |
| Kind of cheese | |
| Name of cheese | Rehmocta cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | spicy |
| Country of origin | Austria |
Nutritional value artisan Diedo cheese
Allergen labelingCheese 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 nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| F.D.M.The 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. 48 % |
| Nutritional value | 361 kcal/1478 KJ |
| 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 | 30 g |
| of it saturated | 22 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 24,8 g |
| Salt | 0,512 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
Our Spice Partner & Expert – Spiceworld
What would the kitchen and life be without spices?
Exactly: It would lack flavor and be downright boring! Luckily, top chef Roland Trettl and SPICEWORLD think the same way, making the world a bit spicier with over 160 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 pure spices and 365 extravagant spice blends.
Their motto: “Impossible? Not at STAY SPICED!”
In 2019, SPICEWORLD, the Salzburg-based spice manufacturer, launched a new 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! – featuring a unique design and modern packaging, including color coding for all spices and spice blends.
What we love: You’ll never find E-numbers on their spice tins because they completely avoid flavor enhancers, added glutamates, artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info colors, and synthetic aromas.
STAY SPICED! represents the perfect synergy of qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info, flavor, and sustainability.
Chili Plants – Interesting Facts – Source Wikipedia
The plant genus Capsicum (Peppers) belongs to the nightshade family (Solanaceae).
It is best known for its fruits, which are used as both vegetables and spices. Depending on size, color, taste, and spiciness, different varieties are given special names such as chili, Spanish pepper, peperoni, peperoncini, or pfefferoni.
The most widely spread species, which includes most of the peppers, peperoni, and chilis available in Europe, is *Capsicum annuum*. Almost all peppers contain – in varying concentrations – the compound Capsaicin, which is responsible for their spiciness.
Etymology: The word “Paprika” was borrowed from Serbian *pàprika*. It is derived from Croatian *pàpar* (“pepper”), which itself originates from Latin *piper* (“pepper”).
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