Artisanal Rehmocta cheese speciality » Diedo « – semi hard – with apple, mint and elderflower

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 cheese careTo 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 moldMold 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 naturalHere 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 cellarThe 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 raw milkThe 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
• StorageRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. on wooden boards or in the natural cellar without artificialVegan 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 milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.
• Natural rennetNatural 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
• LactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). free
• Spring water from the Ilga source

The maturing periodThe 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.