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

Fresh shipping | every tuesday

No artificial colors/flavors

No fillers

Gluten free

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 quality. The cheese rind 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 Alpine milk and hay milk.

The pure hay milk, rich in natural flavors and nutrients, gives the cheese its distinctive texture and unmistakable aroma.

Rawmilk listing cheese
Lactose free icon

Lactose-Free REHMOCTA Cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteria. 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 intolerance, 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 shop overview.

CHEESE REHMOCTA® » Der Bärige « | Refined, Lactose-Free Cheese Variety Straight from the Cheese Cellar | Smoothly Melting with a Unique Spignel Character

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 cellar.

The cheese rind is treated and massaged with sodium chloride-free, iodine-free salt and pure, right-spinning spring water.

Rehmocta® Logo

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 milk
  • Traditional cheese production
  • Maturation on wooden boards or in a natural cellar without artificial climate control
  • Handcrafted care without chemical additives
  • Use of non-pumped hay milk
  • Natural rennet
  • 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 period 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.

CHEESE REHMOCTA® » Der Bärige « | Refined, Lactose-Free Cheese Variety Straight from the Cheese Cellar | Smoothly Melting with a Unique Spignel Character
CHEESE REHMOCTA® » Der Bärige « | Refined, Lactose-Free Cheese Variety Straight from the Cheese Cellar | Smoothly Melting with a Unique Spignel Character

Holes in » DER BÄRIGE « Cheese

The delicate, smooth texture of REHMOCTA has cherry pit- to hazelnut-sized holes.

CHEESE REHMOCTA® » Der Bärige « | Refined, Lactose-Free Cheese Variety Straight from the Cheese Cellar | Smoothly Melting with a Unique Spignel Character

The » Der Bärige « Cheese Rind

“DER BÄRIGE” is a semi-hard cheese with a spice blend applied to its rind.

CHEESE REHMOCTA® » Der Bärige « | Refined, Lactose-Free Cheese Variety Straight from the Cheese Cellar | Smoothly Melting with a Unique Bärwurz Character

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-free 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 Content: Approx. 30%
Allergens: No allergens besides milk components
Lactose: Not present
Rennet: Natural animal rennet
Salt: Iodine-free table salt
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?
  • The cheese is an eye-catcher on cheese platters, snack plates, or sandwiches.
  • The rind and spice blend are edible.
How can you recognize imperfect maturation – lower quality? Flavor defects, many small holes.

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 protein 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.

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