REHMOCTA “Diedo” CHEESE WHEEL with apple, mint and elderflower – TRADITIONAL MADE FROM HAY MILK
Semi-hard cheese as a whole cheese wheel with 6 kilograms. For all those who need large quantities of our 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 made from hay milk.
- 100% iodine-free salt
- 100% lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info free
- 100% hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info as a raw material from the Austrian alpine region
Learn more about REHMOCTA Diedo CHEESE made of hay 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
Cheese holes in » Diedo « cheese
The delicately smooth cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info from » Diedo « has cherry-peared 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 REHMOCTA » Diedo « is a semi hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info with a spice mixture on 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.
Storage and maturation of REHMOCTA cheese
The REHMOCTA » Merboth « cheese is stored for about 3 months in the cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info before being eaten with pleasure.
Indulgence classification of artisan REHMOCTA » Diedo « semi-hard cheese
The peculiarity of the REHMOCTA cheese is the complex, unique complex cheese taste that results from the cheese rind treatment with a special edible apple, mint and elderflower mixture.
Rehmocta cheese intensity (mild – spicy)
Rehmocta cheese consistency (soft – hard)
Rehmocta cheese mature duration (1 – 6 months)
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