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

from:  5,90

5 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.

Magic of the palate

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.

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