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CHEESE REHMOCTA® » Der Bärige « | Refined, Lactose-Free Cheese Variety Straight from the Cheese Cellar | Smoothly Melting with a Unique Spignel Character
from: € 5,90
REHMOCTA CHEESE “DER BÄRIGE” … astonishing AROMAS – surprising EXPERIENCE!
The unique cheese delight. The new lactose-free cheese specialty, a creation of the Rehmer Sennhus dairy, crafted with meticulous hand care and traditionally handcrafted production.
Base price: € 29,48/kg
- REHMOCTA cheese description
- Cheese Details
- Nutritional facts
- Bärwurzhof Thomas Lehner
- Bärwurz plant
- Q & A
- Reviews (0)
Cheese REHMOCTA® » Der Bärige « | Refined Lactose-Free Cheese with Spignel | Hay Milk Semi-Hard Cheese with 48% F.D.M. | Freshly Cut from the Cheese Wheel, Aged in the Cheese Cellar
The NEW Rehmer cheese series » REHMOCTA is surprisingly DIFFERENT! « Rehmocta is a special artisan cheese of the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. 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 carefully treated before refinement to ensure the best results.
The quality of this semi-hard cheese is based not only on the traditional craftsmanship of the dairy but also on the valuable nutrients 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 distinctive 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. » More info. The result: lactic acid plus an 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, without compromising on taste.
REHMOCTA cheeses are perfect for all cheese lovers who value the highest quality and authentic enjoyment. Experience the special care and craftsmanship that goes into every cheese wheel.
Our “DER BÄRIGE” cheese is part of our REHMOCTA’S selection 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.
With a REHMOCTA®, you hold a special semi-hard cheese specialty from Rehmer Senn in your hands. The semi-hard cheese develops its distinctive 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 is treated and massaged with sodium chloride-free, iodine-free salt and pure, right-spinning spring water.
The REHMOCTA Cheese “Der Bärige” achieves its astonishing flavor intensity through careful hand-aging combined with the secret spignel spice blend. Only the cheese rind is treated with the special spignel mixture.
Christof Schneider develops a special ambition when it comes to composing new taste experiences. The special cheese aromas and the exquisite taste are achieved by master cheesemaker Christof through very important cheese secrets, including:
- 100% 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 production
- Maturation 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
- Handcrafted 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 spring
Our “DER BÄRIGE” cheese belongs to the family of our REHMOCTA’S in our shop overview.
Characteristics of REHMOCTA® Der Bärige
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 “Der Bärige” achieves its delightful flavor profile through careful manual aging. Only the cheese rind is treated with the special spignel spice blend. Its cut surface is creamy white, beautifully perforated, and has a delicate yet firm texture.
The characteristic properties of Cheese “Der Bärige” 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 » DER BÄRIGE « Cheese
The delicate, smooth texture of REHMOCTA has cherry pit- 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 » Der Bärige « Cheese Rind
“DER BÄRIGE” is a semi-hard cheese with a spice blend applied to its rind.
Storage and Maturation of » Der Bärige « Cheese
The semi-hard cheese is aged for about 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 spignel spice blend to fully develop its aroma.
General Quality Features of Our Rehmocta Cheeses
- The cheese rind forms when the cheese wheels are immersed in a iodine-free salt bath after shaping.
- The salt bath promotes rind formation and protects against bacteria. Depending on the cheese variety, the wheels remain in the salt bath for varying durations.
- The salt draws water out of the cheese wheel. Afterward, the wheels are regularly treated with iodine-free salt & brine until fully matured.
Magic of the palate
The uniqueness of this semi-hard cheese lies in its natural spignel spice blend. It fully develops its flavor, making this REHMOCTA cheese truly exceptional.
DER BÄRIGE Cheese Intensity
How mild or strong is the cheese? We define it on a scale from 0 (mild) to 10 (spicy).
6/10
DER BÄRIGE Cheese Consistency
How firm is the cheese? We define it on a scale from 0 (soft) to 10 (firm).
5/10
DER BÄRIGE Maturation Time
How long has the cheese aged? We define the maturation period between 1 to 12 months.
4/12
Additional Details on REHMOCTA Cheese » DER BÄRIGE « from Hay Milk
Characteristics of DER BÄRIGE 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 (SK) with special rind treatment |
| Maturation Type: | Lactic acid and/or fermentation aging with natural surface ripening |
| Cheese Flavor Profile: | Mildly aromatic |
| Maturation Duration: | Approx. 4 months |
| F.D.M.: | 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 allergens besides milk components |
| Lactose: | Not present |
| Rennet: | Natural animal rennet |
| Salt: | Iodine-free table salt |
Enjoying DER BÄRIGE Cheese
| What defines the cheese – The DER BÄRIGE Character? | Cheese aroma paired with Spignel flavors. A truly unique taste experience! |
| How does DER BÄRIGE Cheese taste? | The taste is mildly aromatic, and theSpignel unfolds its natural flavor, making the cheese pleasantly flavorful. |
| What is its texture? | The texture is firm yet smooth. |
| What is the color of DER BÄRIGE 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 DER BÄRIGE best enjoyed? |
|
| How can you recognize imperfect maturation – lower quality? | Flavor defects, many small holes. |
Storage of DER BÄRIGE Cheese
If you want to store large pieces or a whole wheel of DER BÄRIGE cheese for more than 2-3 weeks, we recommend using a kitchen towel.
To do this, take a clean kitchen towel, soak it in salt water (simply add a little salt), wring it out, and wrap the cheese with the damp cloth. Ideally, this process should be repeated every 2-3 days.
If the cheese develops a slight white coating 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 crystallizing due to temperature differences. These areas can simply be wiped off.
The use of aluminum foil is possible (although we advise against it) if it is perforated with many small holes to allow airflow.
No Contact with Bread - Yeast Fungi
Never store or cut cheese on boards, wooden surfaces, or utensils that have previously been used for 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 | N/A |
|---|---|
| Brand | AlpenSepp® |
| 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 | Bärwurz spice mix |
| 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 |
| Manufacturer ID | AT 80146 EG |
Nutrition Facts REHMOCTA “DER BÄRIGE” 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 table – according to 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 Content | at least 48% |
| Energy | 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 which 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 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 |
*Cheese with a lactose content of less than 0.1% is considered lactose-free!
Our Bärwurz Partner & Expert – The Bärwurzhof by Thomas Lehner
Direct to Bärwurzhof - with RecipesWe were thrilled when Thomas, after our initial contact, immediately agreed to send us spice samples for our REHMOCTA cheese experiment. In return, he received cheese samples from us for mutual evaluation and optimization with this extraordinary spice. His family was equally enthusiastic about the results. After several trials, we decided to create the new REHMOCTA “Der Bärige.”
A Few Facts About Bärwurzhof
Founded in the 1970s, Bärwurzhof quickly specialized in the cultivation of medicinal and spice plants. In its early years, Bärwurz (*Meum athamanticum*) was already being tested for cultivation for a Bärwurz distillery in the Bavarian Forest. Until then, Bärwurz had only been gathered in the wild in the Bavarian Forest. After decades of experience and expansion of cultivation, Bärwurz has now become a cornerstone of the farm.
As a farmer, Thomas is particularly passionate about cultivating the critically endangered Bärwurz (*Meum athamanticum*) in his gardens to preserve the region’s 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 flora. Discover the secrets of this plant, which was already praised by Hildegard von Bingen and has retained its significance to this day, now experiencing a true renaissance.
For more details, please visit his website – enjoy reading!
Bärwurz (Plant) – Interesting Facts – Source: Wikipedia
The Bärwurz (*Meum athamanticum*) is the only species of the monotypic plant genus *Meum* within the Apiaceae (Umbelliferae) family.
The Bärwurz has a strong aroma, even when dried (such as in a herbarium). Its scent is somewhat similar to that of fennel.
Plants in this family are often used as medicinal or spice plants due to their high content of essential oils. Bärwurz contains essential oils in concentrations ranging from 0.4 – 0.6%. The herb, root, and seeds all have a pleasantly aromatic scent. When lightly rubbed between the hands, the essential oils are released, giving the plant its intensely spicy, slightly sharp aroma.
Vegetative Characteristics of Bärwurz
Bärwurz is a perennial herbaceous plant that grows between 15 and 60 centimeters tall. Its rhizome is cylindrical, long, and thick, with a tuft of fibers at the top. It roots up to 1 meter deep and grows in clumps. The stems are upright to ascending, hairless, angularly grooved, and bear only one or two leaves in the upper part.
The leaves are divided into a long petiole and a leaf blade. The leaf blade is elongated or oval in outline and is divided two to multiple times into feather-like segments. The final segments are hair-thin, 4 to 6 millimeters long, and arranged in a nearly whorled cluster.
The flowering 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 extends from May to June. Numerous flowers are grouped together in a compound umbel. The umbels have 6 to 15 rays, with or without one to eight bracts. Their rays are smooth and nearly hairless but elongate unevenly as the fruit matures.
The umbellets are densely packed with flowers; usually, only the outer and central flowers are bisexual, while the rest are male. There are three to eight small bracts.
The flowers have five petals. The five corolla petals are white or yellowish-white. There is only a single whorl with five stamens. The schizocarp (split fruit) is nut-brown, 6 to 10 millimeters long, 3 to 5 millimeters wide, and six-ribbed.
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