REHMOCTA » Diedo «: ARTISANAL SEMI-HARD CHEESE SPECIALTY WITH WITH APPLE, MINT AND ELDERFLOWER – FROM DAILY FRESH HAY-MILK
Note: The name » Diedo « comes from the Bregenzerwald legend from the alps village Egg: Merboth, Diedo and Ilga
The NEW created Rehmer semi-hard cheese EDITION »REHMOCTA … does not roll!« from MASTER CHEESEMAKER Herman Berchtold is out of the ordinary.
The Rehmocta cheese is a special type of highest hand made quality semi-hard cheese from our Rehmen dairy in Au. The cheese rind of the cheese is treated specially (without added salt) before the cheese affination.
With the REHMOCTAS, dairyman Hermann has taken a very special way in designing a new artisanal cheese in the Rehmer Sennhus. The 8-edged cheese wheels are recognizable and prevent – because of the shaping – the automated 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. with robots. Thus, the copying of the Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). by industrial means is not possible.
In addition, the cheeses are molded in Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. wood shapes – instead of cheese molds made of plastic or common stainless steel.
With a REHMOCTA » Diedo « you hold a unique cheese specialty in your hands. The semi-hard cheese gets its special aroma through 100% manual care in the natural The alpine cheese is best located in a cellar with high humidity. and the enlarged surface structure of the octagonal prism shape of the cheese wheel. The cheese rind of the cheese is maintained or massaged with a secret brine and pure, dextrorotatory spring water.
Important note: As a purity requirement of our premium quality cheeses, we never add additives such as spices etc. into the cheese dough. Only the cheese rind is treated.
Master Cheesemaker Hermann develops a special ambition when it comes to the task of creating new taste sensations like » Diedo «. He achieved the special flavors and the excellent taste by very important cheese criterias, such as:
- 100% from the best The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder.
- Traditional hand-creation with cheesecloth and cheese-making in wooden form
- Storage on wooden boards or in the natural cellar without Vegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. air conditioning
- Care without chemical additives
- Use of fresh unpumped Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.
- Natural Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.
- Iodine-free salt
- Not pasteurized
- People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). free
- Spring water from the Ilga source
The maturing The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. of at least 3 months makes the » Diedo « cheese with a pleasantly mild cheese flavor.
The REHMOCTA cheese » Diedo « receives its wonderful cheese taste spectrum through the manual care by hand. Only the cheese rind is treated with the special with apple, mint and elderflower mixture. Its cut surface is creamy white and made of tender-firm dough.
The characteristic properties of the » Diedo « cheese is significantly influenced by the high-quality 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) from the alps region, its ingredients and taste and consistency, and by the Vorarlberg alpine flora. This results in the special quality of the Alpine cheese.
The ripening period of 3 months makes the aroma really unique.
Cheese holes in » Diedo « cheese
The delicately smooth cheese dough from » Diedo « 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.)..
The » Diedo « cheese rind
The REHMOCTA » Diedo « is a semi The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. with a spice mixture on the cheese rind.
Storage and maturation of REHMOCTA cheese
The REHMOCTA » Merboth « cheese is stored for about 3 months in the cheese cellar 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)
Additional details on the REHMOCTA cheese » Diedo «
» Diedo « Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. characteristics
|Milk:||100% silo-free hay milk – drawed by hand|
|Type of cheese:||Semihard 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|
|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.:||at least 48 %|
|The 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. abs.:||approx. 30 %|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, animal rennet from cow|
How can you imagine a » Diedo « cheese?
|What makes the Diedo cheese special – the cheese character?||Cheese flavor paired with apple, mint and elderflower aromas. A special taste experience!|
|How does the Diedo cheese taste?||The taste is mildly aromatic, the pepper 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 apple, mint and elderflower|
|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.|
Proper storage of » Diedo « cheese
If you want to store large pieces or a whole » Diedo « 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 Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. 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.