REHMOCTA® » Peppino « | Käse Spezialität | mit STAY SPICED ! Chilimischung affiniert
from: € 5,90
REHMOCTA CHEESE “THE BEARY” … amazing natural AROMAS – surprising EXPERIENCE !
The unique cheese pleasure. The new cheese speciality created by the Rehmer Sennhus Dairy thanks to manual care and handmade, traditional cheese production.
Basic price: € 26,18/kg
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OUR REHMOCTA ” PEPPINO ” CHEESE – WITH SECRET CHILI MIXTURE FROM THE SPICE EXPERT STAY SPICED ! – made from HEUMILCH ® with 48% F.i.T. – freshly cut from cheese wheel
“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
- 100 % from the best raw milk
- Traditional handmade cheese making with cheese cloth and cheese moulding
- Storage on wooden boards or in a natural cellar without artificial air conditioning
- Hand care without chemical additives
- Use of unpumped hay milk
- Natural rennet
- Iodine-free salt
- Non-pasteurised raw milk
- Lactose-free
- Spring water from the Ilga spring
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.
Cheese holes in » REHMOCTA « cheese
The delicately smooth cheese dough from » The Beared « has cherry-peared to hazelnut-sized holes.
The » REHMOCTA « cheese rind
The REHMOCTA » The Bearded « is a semi hard cheese with a special spice mixture on the cheese rind.
Storage and maturation of » REHMOCTA « cheese
The REHMOCTA » The Beared « cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
Indulgence classification of artisan REHMOCTA » The Beared « cheese
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.
REHMOCTA cheese intensity (mild 0% – spicy 100%)
80 % good spicy REHMOCTA cheese dough consistency (soft 0% – hard 100%)
50 % medium REHMOCTA cheese ripening time (1 – 6 months)
3 months in cellar
Additional details on the semi-hard REHMOCTA cheese » The Beared «
Cheese character of the » The Beared « cheese
» The Beared « cheese quality characteristics
| 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 |
Enjoyment picture of » The Beared « cheese
How can you imagine a » The Beared « cheese?
| 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. |
Storage of » The Beared « cheese
Proper storage of » The Beared « cheese
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.
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.
Nutritional value artisan Diedo cheese
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 | AlpenSepp® |
| 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 |
Frequently asked questions from our customers
- Do I get the fresh alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese delivery to the gram exactly?
Naturally. But as the cheese is freshly cut down for each delivery, it is often not possible to exactly match the desired amount of cheese to 100%. If we do not have enough weight, we just add the missing piece. - How is the Alpine cheese packaged and how is it with the cooling?
The cheese is airtight vacuum-packed. If necessary, the packaging is added during the warmer seasons cooling elements. - How long is the durability of the 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?
‘The decisive factor is above all the temperature. If it is too warm, the cheese matures too fast. If it is too cold, the aroma suffers. If it is too warm, the cheese starts to sweat and gradually dries up. The cheese is ideally stored refrigerated (at about 8-12 ° C) for about 3 months and longer. - How long will it take for the cheese to arrive?
The cheese is shipped with DPD and should reach every destination in Europe – at the latest after 3-4 days after shopping. To Germany 48 hours. - Is there a minimum order quantity when buying cheese?
Yes, every cheese type have a minimum weight. You can select different weights of each cheese. - Is there a maximum order quantity?
Of course not. If you need a very large amount of cheese, that is not a problem and we will discuss it with you. - How much are the delivery or shipping cost?
DPD helped us a lot. For Germany and AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info we can therefore offer a cheap national lump sum. All other shipping cost you can find under delivery cost. - In which countries can be delivered?
Currently the delivery in the 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 is only possible to Austria and Germany. On request we also ship to other countries.
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