from: € 5,90
The unique cheese refined with a special spice blend.
A new cheese specialty from the Rehmer Sennhus dairy, crafted with manual care and traditional handmade production.
Base price: € 29,48/kg
Info: The name “Diedo“ originates from the Bregenzerwald legend from Egg: Merboth, Diedo, and Ilga – see table for more.
The new Rehmer cheese series »REHMOCTA!« is a special semi-hard cheese of the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info from Sennerei Rehmen in Au. 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 treated uniquely prior to the aging process.
“Nothing in the world is as powerful as an idea whose time has come,” Victor Hugo once said. High-quality cheese flavor is unique – so are the harmonious synergies with spices.
It was time to join Austrian spice specialist Spiceworld with the 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 ! at the table to creatively seek harmony together.
Now discover our new Rehmer cheese series » REHMOCTA is surprisingly DIFFERENT! « and experience ultimate taste adventures.
The quality of these semi-hard cheeses 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 characteristic texture and distinctive 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., resulting in lactic acid and exceptionally surprising flavor and aroma development.
All semi-hard cheeses are also lactose-free, making them especially accessible for people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising taste.
REHMOCTA cheeses are perfect for all cheese lovers who value quality and authentic enjoyment. Enjoy the special care and craftsmanship in every cheese wheel.
We use special semi-hard cheeses of the highest quality for REHMOCTA creations. The cheese rind is already specially treated before cheese refinement.
With REHMOCTA®, you hold a special semi-hard cheese specialty from Rehmer Senn in your hands. This 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 the semi-hard cheese is maintained and massaged with sodium-free, iodine-free salt and pure, right-handed spring water.
The REHMOCTA cheese “Diedo” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special apple-mint-elderflower spice mix.
Christof Schneider is driven by the ambition to compose new taste experiences. The unique cheese aromas and superior taste are achieved through key cheese secrets, such as:
Our DIEDO 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.
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 creates a pleasantly mild, pleasantly intense cheese aroma in REHMOCTA semi-hard cheese.
The REHMOCTA cheese “DIEDO” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED ! spice mix. The cut surface is cream-white with beautiful 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 and a soft, firm texture.
The characteristic properties of cheese “DIEDO” are significantly influenced by the high-quality milk from the Alpine region, its ingredients, flavor or texture, and the Bregenzerwald Alpine flora (great videos) resulting in the unique quality of Alpine cheese.
The maturation period of 3 months brings out the flavor.
The smooth dough of REHMOCTA has holes ranging from cherry-sized to hazelnut-sized.
The DIEDO is a semi-hard cheese with a spice mix on the cheese rind.
The semi-hard cheese is aged for about 10 weeks, washed and turned in the aging cellar. After this process, the spice mix is applied, and the cheese is packaged. Here, the apple-mint-elderflower mixture develops its full aroma.
The uniqueness of this semi-hard cheese lies in the balanced and particularly intriguing apple-mint-elderflower spice blend, which unfolds its full aroma, making the Diedo cheese something truly extraordinary.
DIEDO Cheese Intensity
How mild or spicy is the cheese? We rate it on a scale of 0 (mild) to 10 (spicy).
DIEDO Cheese Texture
How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (hard)
DIEDO Cheese Maturation Time
How long did the cheese mature? We define the maturation time between 1 and 12 months.
| 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 |
| What defines the DIEDO cheese character? | Cheese aroma paired with apple-mint-elderflower flavors. A unique taste experience! |
| How does the DIEDO cheese taste? | The taste is mildly aromatic, with mint creating a mild freshness in combination with apple, making the cheese pleasantly flavorful. |
| What is its texture like? | The dough is sliceable and supple |
| What is the color of the DIEDO cheese? | Light yellow to yellow – depending on the season |
| What is the aroma of the cheese dough? | Aromatic scents |
| What does the hole formation look like? | Cherry-sized to hazelnut-sized holes |
| How is DIEDO cheese best enjoyed? |
|
| How can you identify imperfect maturation or lower quality? | Taste faults, many small holes |
If you wish to store large pieces or a whole DIEDO 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.
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.
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!
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282312 |
| Country of origin | Austria |
| 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 | apple granulate, elderflower, mint rubbed |
| 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 | mild |
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Joachim Heinich (verified owner) –
Inimitably delicious !!!
Joachim Heinich (verified owner) –
everything was great…………………
Ilga (verified owner) –
Unusual taste that tastes very delicious. Will order it again for sure.
Hella (verified owner) –
Inimitably delicious !!!
Mariann (verified owner) –
A very interesting taste. But delicious cheese