CRAZY
NEW
CRAZY CHEESE Cheese Box with 5x REHMOCTA® Cheese Varieties | Ehni, Ähle, Dätta, Peppino & Der Bärige | 1 kg Lactose-Free Cheese
€ 29,50
REHMOCTA® CRAZY CHEESE Cheese Box … astonishingly APPEALING AROMAS – surprising TASTE EXPERIENCES | Lactose-Free!
Total Cheese Weight: 1 kg (5 cheese varieties, approx. 200 g each)
- REHMOCTA® Cheese Ehni with an exclusive cardamom & ginger spice blend
- REHMOCTA® Cheese Peppino with an exclusive chili spice blend
- REHMOCTA® Cheese Dätta with an exclusive pepper spice blend
- REHMOCTA® Cheese Ähle with an exclusive cinnamon spice blend
- REHMOCTA® Cheese Der Bärige with a Bärwurz spice blend
No decorative containers are included.
CRAZY CHEESE Cheese Box | Lactose-Free Colorful Rehmocta® Cheese Variety from Alpine Milk with 5 Cheese Harmonies | 48% F.i.T. fresh from the cheese loaf, from the cheese cellar, sliced
….or how you can delight & enchant your cheese palate in a totally CRAZY way!
The principle of cheese production in our Bregenzerwälder cheese history dates back over 100 years. The dairy farmers typically used the 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 cheese method for cheese production. Many dairy farmers have optimized their (secret) techniques and passed them on to the next generations.
The 4 pillars of high-quality aged cheese production have remained unchanged: The choice of fodder for 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 production (hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info), milking the milk, the different effects of lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese., and the use of 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 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 as a coagulant.
However, the even more important criterion for cheese texture flavor development follows:
- The almost daily 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 over months with salt and brine
- The long aging time of the cheese loaves up to 24 months (depending on the type and variety of cheese).
The quality of these REHMOCTA sliced cheeses is based not only on the artisanal tradition 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 milk or hay milk. The pure hay milk, rich in natural flavors and nutrients, gives the cheese its characteristic consistency and its unmistakable aroma.
Lactose-free REHMOCTA Cheese: The natural milk sugar in our cheese made from hay milk is broken down by lactic acid bacteria. Result: Lactic acid plus exceptionally amazing flavor and aroma formations.
All REHMOCTA sliced 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.
Some manufacturers with large cheese quantities probably no longer have this time. After all, it’s about a lot of tied-up capital in the cheese storage.
Therefore, it is easy to imagine that the cheese aging time is shortened and instead of the slowly developing cheese flavor, colorants and spices, nuts, etc. are incorporated into the cheese curdAs break (or cheese curd) is called in the dairy, the resulting material, which is formed from the milk by the addition of rennet or lactic acid to the milk breakage. » More info as flavor carriers.
We also tried this once this year with our Easter cheese with incorporated wild garlic as a test with customer tests. Due to many customer inquiries, we tried it and learned something: We will probably not produce it again.
That’s why only the cheese rind of our REHMOCTA cheese varieties from our dairy is treated with the special spice mixture. The cheese curd remains “100% PURE” according to our cheese purity law
CRAZY CHEESE Cheese Box | with 5x REHMOCTA Cheese
“Nothing in the world is as powerful as an idea whose time has come,” once said Victor Hugo. High-quality cheese flavor is unique – the harmonizing synergies with spices are fortunately also.
That’s why we sat down with the Austrian spice specialist Zaltech 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 ! and went on a creative search for harmony together. The result of the different cheese varieties can now be easily ordered in the 5-piece CRAZY CHEESE Cheese Box.
Discover with our cheese series » REHMOCTA is surprisingly DIFFERENT! « ultimate cheese flavor experiences in the CRAZY CHEESE PACKAGE. We only use selected dairy cheese varieties of top quality for the creation of the REHMOCTAS. The cheese rind is already treated in a special way before the cheese refinement.
The REHMOCTA cheese gets its flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED ! spice mixture. The cheese cut surface is creamy white, beautifully holed, and has a tender-firm curd.
The characteristic properties of the cheese are significantly influenced by the high-quality milk from the Alpine region, its ingredients and flavor or consistency, and by the Bregenzerwälder Alpine flora (Super Videos). This results in the special quality of the Alpine cheese.
The aging time of 3 months allows the aroma to truly come into its own.
Additional Details on the Crazy Cheese Cheese Box from Hay Milk®
Cheese Composition of the Crazy Cheese Cheese Box
The CRAZY CHEESE Cheese Box contains 1 kg of selected varieties from the Rehmocta® cheese assortment. A unique gift to give to good friends.
- 1x Cheese Ehni | Cardamom + Ginger Spice Mixture
- 1x Cheese Peppino | Chili Spice Mixture
- 1x Cheese Dätta | Pepper Spice Mixture
- 1x Cheese Ähle | Cinnamon Spice Mixture
- 1x Cheese The Bearish | Bearwort Spice Mixture
The General Rehmocta® Cheese QualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info List
| 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 sliced cheese with special rind treatment |
| Aging Type: | Lactic acid and/or fermentation aging and natural surface aging |
| Cheese Flavor World: | mild-aromatic |
| Aging Duration: | at least 3 months |
| F.i.T.: | at least 48 % |
| Fat Abs.: | approx. 30 % |
| Allergens: | no further allergenic potential apart from milk components |
| Lactose: | not contained |
| Rennet: | animal rennet |
| Salt: | iodine-free table salt |
The Proper Storage of Rehmocta® Cheese
If you want to storeThe alpine cheese is best located in a cellar with high humidity. » More info large pieces or a whole REHMOCTA cheese loaf for more than 2-3 weeks, we recommend using a dish towel.
To do this, take a clean dish towel, soak it in salt water (simply add a little salt), wring it out, and wrap the cheese in the damp towel. This process should ideally be repeated every 2-3 days.
If the cheese turns slightly white or gets spots, it is usually the 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 the temperature difference. These spots can simply be wiped off.
The use of aluminum foil is possible (but we advise against it), if it is supplemented with many small 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 for air supply.
No Bread Contact - Yeast Fungi
Cheese should never be stored or cut on boards, woods, or surfaces where bread was previously stored. The yeast residues from the 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.
| Weight | 1,1 kg |
|---|---|
| Brand | AlpenSepp® |
| 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 Cardamom Ginger Spice Blend, Secret chilli spice mix, Secret Pepper Blend, Secret Spice Blend & Cinnamon |
| Additional Ingredients | black pepper, cane sugar, cardamom, Carnations, Chili, cinnamon, curcuma, Ingwer, other various spices, Paprika, Sternanis, tomato |
| 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.
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