CHEESE REHMOCTA® » Diedo « | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character

from:  5,90

(5 customer reviews)

The unique cheese refined with a special spice blend.

A new cheese specialty from the Rehmer Sennhus dairy, crafted with manual care and traditional handmade production.

Base price: € 29,48/kg

Fresh shipping | every tuesday

No artificial colors/flavors

No fillers

Gluten free

CHEESE REHMOCTA® » Diedo « | Aged lactose-free cheese with a spice mix of apple, mint + elderflower | Hay milk semi-hard cheese with 48% F.i.T. | freshly cut from the cheese wheel, aged in cheese cellar

Info: The name “Diedo originates from the Bregenzerwald legend from Egg: Merboth, Diedo, and Ilga – see table for more.

The new Rehmer cheese series »REHMOCTA!« is a special semi-hard cheese of the highest quality from Sennerei Rehmen in Au. The cheese rind is treated uniquely prior to the aging process.

“Nothing in the world is as powerful as an idea whose time has come,” Victor Hugo once said. High-quality cheese flavor is unique – so are the harmonious synergies with spices.

It was time to join Austrian spice specialist Spiceworld with the brand STAY SPICED ! at the table to creatively seek harmony together.

Now discover our new Rehmer cheese series » REHMOCTA is surprisingly DIFFERENT! « and experience ultimate taste adventures.

The quality of these semi-hard cheeses is based not only on the traditional craftsmanship of the dairy, but also on the valuable ingredients of alpine milk or hay milk. The pure hay milk, rich in natural aromas and nutrients, gives the cheese its characteristic texture and distinctive aroma.

Rawmilk listing cheese
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Lactose free icon

Lactose-free REHMOCTA cheese: The natural milk sugar in our hay milk cheese is broken down by lactic acid bacteria, resulting in lactic acid and exceptionally surprising flavor and aroma development.

All semi-hard cheeses are also lactose-free, making them especially accessible for people with lactose intolerance without compromising taste.

REHMOCTA cheeses are perfect for all cheese lovers who value quality and authentic enjoyment. Enjoy the special care and craftsmanship in every cheese wheel.

We use special semi-hard cheeses of the highest quality for REHMOCTA creations. The cheese rind is already specially treated before cheese refinement.

CHEESE REHMOCTA® " Diedo " | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character

With REHMOCTA®, you hold a special semi-hard cheese specialty from Rehmer Senn in your hands. This cheese develops its unique aroma through 100% manual care in the natural cheese cellar.

The cheese rind of the semi-hard cheese is maintained and massaged with sodium-free, iodine-free salt and pure, right-handed spring water.

Rehmocta® Logo

The REHMOCTA cheese “Diedo” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special apple-mint-elderflower spice mix.

Christof Schneider is driven by the ambition to compose new taste experiences. The unique cheese aromas and superior taste are achieved through key cheese secrets, such as:

  • 100% from the best raw milk
  • Traditional cheese making
  • Storage on wooden boards or in a natural cellar without artificial climate control
  • Hand care without chemical additives
  • Use of non-pumped hay milk
  • Natural rennet
  • Iodine-free salt
  • Unpasteurized raw milk
  • Lactose-free
  • Spring water from the Ilga source

Our DIEDO cheese belongs to the family of our REHMOCTA’S in our shop overview.

Characteristics of REHMOCTA® Diedo Cheese

The maturation period of at least 3 months creates a pleasantly mild, pleasantly intense cheese aroma in REHMOCTA semi-hard cheese.

The REHMOCTA cheese “DIEDO” achieves its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED ! spice mix. The cut surface is cream-white with beautiful holes and a soft, firm texture.

The characteristic properties of cheese “DIEDO” are significantly influenced by the high-quality milk from the Alpine region, its ingredients, flavor or texture, and the Bregenzerwald Alpine flora (great videos) resulting in the unique quality of Alpine cheese.

The maturation period of 3 months brings out the flavor.

CHEESE REHMOCTA® "Diedo" wheel | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character
CHEESE REHMOCTA® " Diedo " | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character

Holes in » DIEDO « Cheese

The smooth dough of REHMOCTA has holes ranging from cherry-sized to hazelnut-sized.

CHEESE REHMOCTA® " Diedo " | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character

The » DIEDO « Cheese Rind

The DIEDO is a semi-hard cheese with a spice mix on the cheese rind.

CHEESE REHMOCTA® " Diedo " | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character

Storage and Maturation of » DIEDO « Cheese

The semi-hard cheese is aged for about 10 weeks, washed and turned in the aging cellar. After this process, the spice mix is applied, and the cheese is packaged. Here, the apple-mint-elderflower mixture develops its full aroma.

General Quality Characteristics of our Rehmocta Cheese

  • The cheese rind forms when the cheese wheels are placed in an iodine-free salt bath after shaping.
  • The salt bath promotes rind formation and protects against bacteria. Depending on the cheese type, the wheels remain in such a salt bath for varying periods.
  • The salt draws water from the cheese wheel. Subsequently, the cheese wheels are regularly treated with iodine-free salt & brine until fully matured.

Taste Magic

The uniqueness of this semi-hard cheese lies in the balanced and particularly intriguing apple-mint-elderflower spice blend, which unfolds its full aroma, making the Diedo cheese something truly extraordinary.

DIEDO Cheese Intensity

How mild or spicy is the cheese? We rate it on a scale of 0 (mild) to 10 (spicy).

4/10

DIEDO Cheese Texture

How firm is the cheese? We rate it on a scale of 0 (soft) to 10 (hard)

5/10

DIEDO Cheese Maturation Time

How long did the cheese mature? We define the maturation time between 1 and 12 months.

4/12

Additional Details about REHMOCTA Cheese » DIEDO « from Hay Milk

Character of DIEDO Cheese
Milk: 100% from silage-free hay milk
Cheese Type: Lactose-free semi-hard cheese with special rind treatment
Aging Method: Lactic acid and/or fermentation maturation and natural surface aging
Flavor Profile: mildly aromatic
Maturation Period: approx. 4 months
F.i.T.: at least 48%
Fat content: approx. 30%
Allergens: No other allergens except milk components
Lactose: not present
Rennet: natural animal rennet
Salt: iodine-free table salt
What defines the DIEDO cheese character? Cheese aroma paired with apple-mint-elderflower flavors. A unique taste experience!
How does the DIEDO cheese taste? The taste is mildly aromatic, with mint creating a mild freshness in combination with apple, making the cheese pleasantly flavorful.
What is its texture like? The dough is sliceable and supple
What is the color of the DIEDO cheese? Light yellow to yellow – depending on the season
What is the aroma of the cheese dough? Aromatic scents
What does the hole formation look like? Cherry-sized to hazelnut-sized holes
How is DIEDO cheese best enjoyed?
  • This cheese is a highlight on cheese platters, snack plates, or sandwiches.
  • The rind and the herb/spice mix are edible.
How can you identify imperfect maturation or lower quality? Taste faults, many small holes

If you wish to store large pieces or a whole DIEDO cheese wheel for more than 2-3 weeks, we recommend using a dish towel.

Take a clean dish towel, soak it in saltwater (just add a little salt), wring it out, and wrap the cheese in the moist towel. Repeat this process ideally every 2-3 days.

If the cheese turns slightly white or gets spots, it’s usually salt or protein crystallizing due to temperature differences. These areas can be simply wiped off.

Using aluminum foil is possible (though we advise against it), but if used, it should have many small holes for airflow.

More Cheese Delights from Europe?

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

Nutritional value artisan Diedo cheese

Allergen labeling and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:

F.D.M. approx. 48 %
Nutritional value 361 kcal/1478 KJ
Fat 30 g
of it saturated 22 g
Carbohydrates 0 g
of which lactose <0,1 g*
Protein 24,8 g
Salt 0,512 g

*Cheeses containing less than 0.1% lactose are defined as lactose free!

The Bregenzerwald Legend of Merboth, Diedo, and Ilga

Click here to view the scanned original from Google.

**Source:** *The Legends of Vorarlberg, with Contributions from Liechtenstein* by Franz Josef Vonbun, No. 222, Page 173.

The inner Bregenzerwald was once an alpine pasture, partially belonging to the old Counts of Bregenz, who became extinct in 1158, and was cultivated by the Benedictines of the Mehrerau Monastery in the 12th and following centuries. The first settlements that emerged were Alberschwende, Schwarzenberg, and Andelsbuch, the places where the siblings Merboth, Diedo, and Ilga led a blessed life. According to legend, they belonged to the noble house of the Counts of Bregenz in the 11th century.

### The Story of Merboth
Merboth entered the Mehrerau Monastery at a young age, became a priest, and was later sent to serve in Alberschwende. One Sunday afternoon, he entered a farmer’s hut and healed a sick child by laying hands on it. As he left, evildoers attacked him with clubs, killing him. A chapel was built at the site of his martyrdom in his honor, later replaced in 1744 by the larger St. Wendelins Chapel, which still stands today. Inside, a statue of the blessed Merboth rests on a stone slab supported by four stone legs over a narrow, open recess believed to be his grave. Nearby, under the chapel’s floor, a small spring flows, accessible through a narrow passage. Pilgrims with eye ailments use the water as a remedy. Merboth is particularly invoked for sick children. As an act of devotion, worshippers lay pieces of children’s clothing on the statue’s arms and place the children themselves on the stone slab. Numerous votive plaques and wax models of children’s limbs hang inside the chapel as expressions of gratitude for miraculous healings. A painting also depicts a folk legend: A devout shoemaker, who prayed in the chapel each morning, passed away, and when his body was carried past the chapel, the bells in the tower rang by themselves.

### The Story of Diedo
Diedo, Merboth’s brother, renounced his noble heritage and withdrew to the area now known as Andelsbuch, then a dark forest. There, he lived as a hermit, serving God. He built a small cell and chapel, cleared the land, and cultivated fields, combining prayer with labor. He passed away in 1097, and his grave became the site of Andelsbuch’s parish church. Women once placed garments on his grave as a sign of veneration. In 1718, the church was rebuilt on the same site, and Diedo’s remains were moved to a small structure along the church’s northern wall, near the side altar.

A folk tale tells that Diedo, Merboth, and Ilga once parted ways near the “Pfister Bridge” between Egg and Andelsbuch, weeping as they did. It is said that the nearby stream has remained murky ever since. A small spring, located about forty steps from Andelsbuch’s church, is still known as “Diedobrünnlein” because the saint once drank from it.

### The Story of Ilga
Ilga, also called Hielta, was the sister of Merboth and Diedo. She left her family home to live a contemplative life in the Bregenzerwald. One day, high on the Lorena Pass—on the route from Alberschwende to Schwarzenberg—she bid farewell to her brothers at a spot where a pure spring flows from solid rock, never freezing even in the harshest winter. After the heartfelt goodbye, Ilga scooped water into her apron and carried it to her hermitage. After walking for nearly an hour, she spilled some of the water near her hut, and a spring immediately appeared. The rest she successfully carried to her cell, poured onto the ground, and, miraculously, another spring gushed forth. This source is still known today as the **Ilga Spring**.

Ilga passed away in her hermitage in 1115, and the parish church of Schwarzenberg was later built over her grave. The Ilga Spring, like the one in St. Wendelins Chapel in Alberschwende, is still used by pilgrims, especially those suffering from eye ailments.

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Our Spice Partner & Expert – Spiceworld

What would the kitchen and life be without spices?

Exactly: It would lack flavor and be downright boring! Luckily, top chef Roland Trettl and SPICEWORLD think the same way, making the world a bit spicier with over 160 premium pure spices and 365 extravagant spice blends.

Their motto: “Impossible? Not at STAY SPICED!”

In 2019, SPICEWORLD, the Salzburg-based spice manufacturer, launched a new brandSTAY SPICED! – featuring a unique design and modern packaging, including color coding for all spices and spice blends.

What we love: You’ll never find E-numbers on their spice tins because they completely avoid flavor enhancers, added glutamates, artificial colors, and synthetic aromas.

STAY SPICED! represents the perfect synergy of quality, flavor, and sustainability.

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5 reviews for CHEESE REHMOCTA® » Diedo « | Affine, lactose-free Austrian cheese straight from the cheese cellar | delicately melting with apple, mint + elderflower character

  1. Avatar of Joachim Heinich

    Joachim Heinich (verified owner)

    Inimitably delicious !!!

    (0) (0)
  2. Avatar of Joachim Heinich

    Joachim Heinich (verified owner)

    everything was great…………………

    (0) (0)
  3. Avatar of Ilga

    Ilga (verified owner)

    Unusual taste that tastes very delicious. Will order it again for sure.

    (0) (0)
  4. Avatar of Hella

    Hella (verified owner)

    Inimitably delicious !!!

    (0) (0)
  5. Avatar of Mariann

    Mariann (verified owner)

    A very interesting taste. But delicious cheese

    (0) (0)
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