from: € 5,90
Basic price: € 26,18/kg
Block "facts-product-page" not found
“Nothing in the world is as powerful as an idea whose time has come,” Victor Hugo once said. High-quality cheese flavours are unique – as are the harmonious synergies with spices, fortunately.
It was time to sit down at the table with the Austrian spice specialist Spiceworld with the brand STAY SPICED! and creatively search for cheese spices harmony.
Discover now with our new Rehmer cheese series ” REHMOCTA is surprisingly OTHER! ” ultimate cheese taste experience. For the creation of REHMOCTA we use special alpine cheese varieties of the highest quality. The rind of the cheese is already specially treated before the cheese is refined.
The REHMOCTA cheese “PEPPINO” gets its astonishing aromas intensified by the manual cheese care combined with the secret chilli variety mixture of STAY SPICED ! Of course, only the cheese rind is treated with the special chilli mixture. The cheese dough remains “100 % PURE” according to our cheese purity law.
With an REHMOCTA ® you are holding a special semi-hard cheese speciality from Rehmer Senn in your hands. The semi-hard cheese gets its special flavour from 100% manual care in the cheese cellar.
The rind of the semi-hard cheese is treated or massaged with sodium chloride-free, iodine-free salt and pure, dextrorotatory spring water.
Our “PEPPINO” cheese belongs to the family of our REHMOCTAS in our shop overview.
Hermann Berchtold develops a special ambition when it comes to composing new taste experiences. Dairyman Hermann achieves the special aromas and excellent taste through very important cheese secrets, such as
The maturing period of at least 3 months gives REHMOCTA semi-hard cheese a pleasantly mild, pleasantly intense cheese aroma.
The REHMOCTA cheese “The Beared” gets its wonderful taste spectrum from manual care. Only the cheese rind is treated with the special bear root spice mixture. Its cut surface is cream-white, beautifully perforated and made of a soft and firm dough.
The characteristic features of “The Beared” cheese are significantly influenced by the high-quality milk from the Alpine region, its ingredients, taste and consistency, and by the Alpine flora of Vorarlberg. This is where the special quality of Alpine cheese comes from.
The delicately smooth cheese dough from » The Beared « has cherry-peared to hazelnut-sized holes.
The REHMOCTA » The Bearded « is a semi hard cheese with a special spice mixture on the cheese rind.
The REHMOCTA » The Beared « cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
The peculiarity of the REHMOCTA cheese is the complex, unique cheese flavor that results of the rind treatment with a special bear root spice mixture.
| Milk: | 100% silo-free hay milk – drawed by hand |
| Type of cheese: | Semi-hard cheese with a special washed rind treatment |
| Mature: | Lactic acid and / or fermentation ripening and natural surface maturation |
| Cheese flavors: | mild aromatic |
| Mature time: | at least 3 months |
| F.D.M.: | at least 48 % |
| Fat abs.: | approx. 30 % |
| Allergens: | No other allergenic potential except milk components |
| Lactose: | not contained |
| Rennet: | natural, animal rennet from cow |
| Salt: | iodine-free salt |
| What makes the Merboth cheese special – the cheese character? | Cheese flavor paired with pepper and orange aromas. A special taste experience! |
| How does the Merboth cheese taste? | The taste is mildly aromatic, the bear root develops a mild spiciness, making the cheese pleasantly flavor-intensive. |
| How is the haptic – how is the cheese dough consistency? | The dough is cut firm to supple |
| How is the colour of the cheese? | Light yellow to yellow – depending on the season |
| How does the cheesecake smell? | Fragrance of fresh oranges |
| How does the chees holes look like? | A few cherry-sized holes |
| How is the cheese best enjoyed? The best cheese enjoyment |
|
| How do you recognize the not optimal cheese maturation – lower cheese quality? | The cheese should be soft but not sticky. |
If you want to store large pieces or a whole » The Beared « 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 protein 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 holes because of the air supply.
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.
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 value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
| F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info | approx. 48 % |
| Nutritional value | 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 it saturated | 22 g |
| Carbohydrates | 0 g |
| of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 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 |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
| Weight | N/A |
|---|---|
| Brand | Alpen Sepp |
| GTIN | 9120022282312 |
| Country of origin | Austria |
| Weight | |
| Type of cheese | Traditionally hand-made Austrian semi-hard cheese from silage-free raw milk (hay milk) |
| Cheese ripening | Berchtold Feinkost GmbH |
| Ingredients | Cow's milk, cheese-making, natural lab, iodine-free table salt |
| Additional Ingredients | apple granulate, elderflower, mint rubbed |
| Cheese maturing time | 3 months |
| Kind of cheese | |
| Name of cheese | Rehmocta cheese |
| Storage conditions | Store refrigerated at +4 ° C to +8 ° C |
| Taste Intensity | mild |
| TARIC | 04069099 |
Cheese test packages
MEGA Cheese Box | Featuring up to 18 lactose-free cheese varieties for a tasting party
Whole cheese wheel
BLOSSOMS CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg | Blumenkäse
Whole cheese wheel
CREAM CHEESE, Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg | Rahmkäse
Whole cheese wheel
Whole cheese wheel
WINE CHEESE, Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg
Whole cheese wheel
REHMOCTA® » Diedo « CHEESE , Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg
Whole cheese wheel
APPLE CIDER CHEESE, Whole Wheel | Austrian Lactose-free semi-hard cheese | 8,1 kg | Mostkäse
When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.
Reviews
There are no reviews yet