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 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.

• 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

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.