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CHEESE REHMOCTA® » Dätta « | Lactose-Free Hay Milk Cheese Variety Refined with STAY SPICED! Spice Blend and Pepper | 100% Exciting Enjoyment Guarantee
from: € 5,90
REHMOCTA CHEESE “DÄTTA” … astonishing PEPPERY AROMAS – a surprisingly mild PEPPER EXPERIENCE!
Tip: Highly recommended for an extraordinary raclette experience
The unique cheese delight. The new lactose-free cheese specialty created by the Rehmer Sennhus dairy, thanks to meticulous care and traditional craftsmanship.
Base price: € 29,48/kg
- REHMOCTA cheese description
- Cheese Details
- Nutritional facts
- BRAND STAY SPICED!
- Pepper Info
- Q & A
- Reviews (0)
CHEESE REHMOCTA® » Dätta « | Cheese Variety with Secret Spice Blend + Pepper from the Spice Expert Stay Spiced! | Lactose-Free Hay Milk Semi-Hard Cheese with 48% F.i.D. | Freshly Cut from the Cheese Wheel, Aged in the Cheese Cellar
The word “Dätta” in the Bregenzerwald: The Bregenzerwald dialect term DÄTTA means “father” and is still commonly used by young and old alike. So if you hear this word in conversation, you now know who is being talked about.
It was time to sit down with the Austrian spice specialist Spiceworld and its 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 search for harmony together.
Discover with our new Rehmer cheese series » REHMOCTA is surprisingly DIFFERENT! « – ultimate taste experiences.
The qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of this semi-hard cheese is based not only on the traditional craftsmanship 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 or 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 aromas 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.. 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, 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.
For the creation of REHMOCTAS, we use special artisan semi-hard cheeses of the highest quality. The cheese rind is carefully treated even before the cheese refinement process begins.
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 “DÄTTA” achieves its astonishing aroma intensification 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 pepper blend from STAY SPICED! Naturally, only the cheese rind is treated with the special pepper mixture. The cheese interior remains “100% PURE” in accordance with our cheese purity guidelines.
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 “DÄTTA” 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.
Cheese Characteristics of REHMOCTA® Dätta
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 “DÄTTA” achieves its exquisite 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 dotted, and has a delicate yet firm texture.
The distinctive characteristics of the “DÄTTA” cheese 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 aging period truly brings out its full aroma.
Holes in » DÄTTA « Cheese
The delicate and smooth texture of REHMOCTA 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 in size from cherry pit to hazelnut.
The » DÄTTA « Cheese Rind
“DÄTTA” is a semi-hard cheese with a pepper blend on its rind.
Storage and Maturation of » DÄTTA « Cheese
The REHMOCTA semi-hard cheese is aged for approximately 10 weeks in the ripening cellar, where it is regularly smeared and turned. After this, the spice blend is applied to the cheese, allowing the STAY SPICED! pepper 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 special pepper spice blend with an exceptionally fruity flavor. It fully develops its aroma, making this REHMOCTA cheese truly extraordinary.
Dätta Cheese Intensity
How mild or strong is the cheese? We define it on a scale from 0 (mild) to 10 (spicy).
6/10
Dätta Cheese Consistency
How firm is the cheese? We define it on a scale from 0 (soft) to 10 (firm).
5/10
Dätta 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 » DÄTTA « from Hay Milk
Characteristics of DÄTTA 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 DÄTTA Cheese
| What defines the cheese – The DÄTTA Character? | Cheese aroma combined with fruity pepper notes. A unique taste experience! |
| How does DÄTTA cheese taste? | The flavor is mildly aromatic, with the spice blend unfolding its pleasantly peppery signature taste, making the cheese pleasantly complex and rich in flavor. |
| What is its texture and consistency like? | The paste is firm yet smooth |
| What color does DÄTTA cheese have? | Pale yellow to yellow – depending on the season |
| What does the cheese paste smell like? | Aromatic and inviting scents |
| What does the hole structure look like? | Cherry pit to hazelnut-sized holes |
| How is DÄTTA best enjoyed? The Cheese Experience |
|
| How to recognize imperfect ripening – lower quality? | Off-flavors, many small holes |
Storage of DÄTTA Cheese
If you plan to store large pieces or an entire DÄTTA cheese wheel for more than 2-3 weeks, we recommend using a kitchen towel.
Take a clean kitchen towel, soak it in salt water (just 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 layer or spots, this is usually due to salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing from temperature differences. These areas can simply be wiped off.
Using aluminum foil is possible (though we advise against it) if it is perforated with many small holes to allow air circulation.
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 |
| Stay Spiced! spice mix | Secret Pepper Blend |
| Additional Ingredients | black pepper, other various spices |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Cheese maturing time | 3 months |
| Kind of cheese | |
| Name of cheese | Rehmocta cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Country of origin | Austria |
| Manufacturer ID | AT 80146 EG |
Nutritional Values REHMOCTA “ÄHLE” 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.i.D. Content | min. 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 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 sugarPeople 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 milk sugar content of less than 0,1% is considered 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.
Pepper Shrubs – Interesting Facts – Source Wikipedia
The pepper shrub (Piper nigrum), also known as black pepper or simply pepper, is a plant species from the Piperaceae family.
The fruits, also referred to as pepper or peppercorns, are used as a pungent spice due to the presence of the alkaloid piperine. To distinguish it from similar spices, it is often called true pepper.
The fruits of black pepper are not always black. Depending on the harvest time and subsequent processing, peppercorns have different colors: green pepper, black pepper, white pepper, redAerobic cheese ripening means cheese ripening with oxygen. » More info pepper.
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