REHMOCTA™ » Ilga « CHEESE , Whole Wheel | Lactose-free semi-hard cheese | 6 kg

Name: ▷🥇 SEMI-HARD CHEESE REHMOCTA » Ilga « | tomato & basil | 6 kg
SKU: AS152-6.0kg
Price: 159.19 EUR
Availability: InStock

Original price was: € 176,88.Current price is: € 159,19.

REHMOCTA “Ilga” CHEESE WHEEL with tomato and basil – SEMI HARD – 6 kg

Basic price: € 26,80/kg

FRESH SHIPMENT » EVERY TUESDAY
NO ARTIFICIAL COLORS/FLAVORS	NO FILLERS	GLUTEN-FREE

SKU: AS152-6.0kg Category: Whole cheese wheel Tags: cheese wheel, Rehmocta, tomate basil cheese, whole cheese

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 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 Ilga CHEESE made of hay milk

Cheese holes in » Ilga « cheese

The delicately smooth cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info from » Ilga « 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 » Ilga « cheese rind

The REHMOCTA » Ilga « 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 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)

mild

Cheese consistency (soft – hard)

middle-firm

Cheese storage duration (1 – 6 months)

3 months in cheese cave

Weight	6,0 kg
Brand	Alpen Sepp
Country of origin	Austria
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Kind of cheese	semihard cheese
Cheese maturing time	3 months
Name of cheese	Rehmocta cheese
Type of cheese	Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk)
GTIN	9120022282305

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 wheel more than 2-3 weeks, we recommend the use of a tea towel. To do this, take a clean tea towel, soak it in salted water (just add a little salt), squeeze it out and wrap the cheese with the damp cloth. Ideally, this process is repeated every 2-3 days.

If the cheese turns white or stains 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 that crystallizes due to the temperature difference. These places are easy to rub 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 because of the air supply.

No bread contact – yeasts
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.