REHMOCTA Ilga CHEESE WHEEL with tomato and basil – 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 Here 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% People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info free
- 100% Hay 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 Ilga CHEESE made of hay Cheese 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 » Ilga « cheese
The delicately smooth cheese Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info from » Ilga « has cherry-peared to hazelnut-sized The 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 » Ilga « cheese rind
The REHMOCTA » Ilga « is a semi The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info with a spice mixture on the cheese To 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 cave before being eaten with pleasure.
Indulgence classification of artisan REHMOCTA » Ilga « cheese
The peculiarity of the REHMOCTA cheese is the complex, unique cheese flavor that comes out because of the rind treatment with a special spice mixture.
Cheese intensity (mild – spicy)
Cheese consistency (soft – hard)
Cheese storage duration (1 – 6 months)