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WHEEL
REHMOCTA® » Diedo « CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg
Original price was: € 238,79.€ 214,91Current price is: € 214,91.
Cheese Wheel REHMOCTA Diedo – Lactose-Free
- Price Advantage: Save 10%
- Wheel weight: 8.1 kg
- Raw material: 100% hay milk from the Bregenzerwald Alpine region
- Fat content: at least 48% fat in dry matter
- Absolute fat content: approx. 30%
Base price: € 29.48/kg
REHMOCTA® DIEDO – lactose-free – cheese wheel
Made from natural cow’s milk with 45% fat in dry matter | whole cheese wheel | 8,1 kg weight
Info: The name “Diedo“ originates from the Bregenzerwald legend of Egg: Merboth, Diedo, and Ilga – see Tab..
The new Rehmen 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 by 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 of the cheese undergoes special treatment before maturation.
“Nothing in the world is as powerful as an idea whose time has come,” once said Victor Hugo. 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 cheese flavor is unique – so too are the harmonious synergies with spices.
It was time to sit down with the Austrian spice specialist Spiceworld under the STAY SPICED! 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 and get creative in searching for harmony.
Discover with our new Rehmen cheese series » REHMOCTA is surprisingly DIFFERENT! « ultimate taste experiences.
The quality of this semi-hard cheese is not only based 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 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 natural flavors and nutrients, gives the cheese its characteristic consistency and unique aroma.
We use special semi-hard cheese from the master cheesemaker of the highest quality for the creation of REHMOCTA. The cheese rind undergoes special treatment before refinement.
With a REHMOCTA®, you hold a special semi-hard cheese specialty from Rehmen cheese dairy in your hands. The semi-hard cheese obtains its special aroma through 100% manual care in the natural cheese cellar.
The cheese rind of the semi-hard cheese is cared for and massaged with sodium chloride-free, iodine-free salt and pure, right-turning spring water.
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.. Result: lactic acid plus exceptionally surprising 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 quality and authentic enjoyment. Enjoy the special care and the artisan skill that goes into every cheese wheel.
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 blend.
Christof Schneider is particularly ambitious when it comes to creating new taste experiences. The special cheese aromas and excellent flavor are achieved by Senn Christof through some very important cheese secrets, such as:
- 100% from the best 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-making
- Storage 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 air conditioning
- Manual 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 DIEDO cheese wheel belongs to the family of our REHMOCTAs 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® Diedo Cheese Wheel
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 “DIEDO” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED! spice blend. Its creamy white cut surface is beautifully dotted and made of tender yet firm dough.
The characteristic properties of the cheese “DIEDO” are significantly influenced by the high-quality milk from the Alpine region, its ingredients and flavor or consistency, and by the Bregenzerwald Alpine flora (great videos). This results in the special quality of Alpine cheese.
The 3-month maturation period truly brings out its aroma.
Holes in the » DIEDO « Cheese Wheel
The soft, smooth texture of REHMOCTA has cherry pit to hazelnut-sized 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.
The » DIEDO « Cheese Rind
The DIEDO is a semi-hard cheese with a spice mix on the rind.
Storage and Maturation of the » DIEDO « Cheese Wheel
The semi-hard cheese is smeared and turned for about 10 weeks in the ripening cellar. After this process, the spice blend is applied to the cheese, and it is packaged. Here, the apple-mint-elderflower blend unfolds its full aroma.
General Quality Features of Our Rehmocta Cheese
- The rind of the cheese forms when the cheese wheels are immersed in an iodine-free salt bath after shaping.
- The salt bath promotes rind formation and prevents bacteria. Depending on the cheese type, the wheels stay in the salt bath for varying lengths of time.
- The salt removes water from the cheese wheel. Subsequently, the wheels are regularly cared for with iodine-free salt & brine until fully matured.
Magical Taste
The specialty of this semi-hard cheese lies in the balanced and especially intriguing apple-mint-elderflower spice blend. It unfolds its full aroma, making the Diedo cheese truly extraordinary.
DIEDO Cheese Intensity
How mild or spicy is the cheese? We rate on a scale from 0 (mild) to 10 (spicy).
4/10
DIEDO Cheese Texture
How firm is the cheese? We rate on a scale from 0 (soft) to 10 (hard).
5/10
DIEDO Cheese Wheel Maturation Time
How long did the cheese mature? We rate the maturation time between 1 to 12 months.
4/12
Additional Details about REHMOCTA Cheese » DIEDO « from Hay Milk
Character of DIEDO 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 |
| Type of Cheese: | Lactose-free semi-hard cheese with special rind treatment |
| Maturation Type: | Lactic acid and/or fermentation ripening and natural surface ripening |
| Cheese Flavor Profile: | mild-aromatic |
| Maturation Period: | approx. 4 months |
| Fat in Dry MatterThe 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: | at least 48% |
| Absolute Fat: | approx. 30% |
| Allergens: | Other than milk components, no other allergenic potential |
| Lactose: | not present |
| Rennet: | natural, animal-based rennet |
| Salt: | iodine-free table salt |
Enjoying DIEDO Cheese
| What defines the cheese – the DIEDO character? | Cheese aroma paired with apple-mint-elderflower notes. A special taste experience! |
| How does DIEDO cheese taste? | The flavor is mildly aromatic, with the mint offering a mild freshness in combination with the apple, making the cheese pleasantly intense in taste. |
| What is its texture like? | The dough is firm to soft. |
| What is the color of DIEDO cheese? | Light yellow to yellow – depending on the season. |
| How does the cheese dough smell? | With atmospheric scents. |
| What does the hole formation look like? | Cherry pit to hazelnut-sized holes. |
| How is DIEDO best enjoyed? Cheese enjoyment: |
|
| How to recognize non-optimal ripening – lower quality? | Flavor defects, many small holes |
StoringThe alpine cheese is best located in a cellar with high humidity. » More info DIEDO Cheese
If you plan 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 some salt), wring it out, and wrap the cheese with the damp cloth. Ideally, repeat this process every 2-3 days.
If the cheese becomes slightly white or develops spots, this is 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. Simply wipe these spots off.
Using aluminum foil is possible (though not recommended), as long as it is punctured with small holes to allow airflow.
No Bread Contact - Yeast Fungi
Never store or cut cheese on boards, wood, or surfaces that have previously held 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.
| Weight | 6,0 kg |
|---|---|
| Brand | AlpenSepp® |
| Cheese maturing time | 3 months |
| Country of origin | Austria |
| Kind of cheese | |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| Name of cheese | Rehmocta cheese |
| GTIN | 9120022282312 |
| Weight |
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