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 care with robots. Thus, the copying of the mold by industrial means is not possible.
In addition, the cheeses are molded in natural 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 cellar 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 milk
- Traditional hand-creation with cheesecloth and cheese-making in wooden form
- Storage on wooden boards or in the natural cellar without artificial air conditioning
- Care without chemical additives
- Use of fresh unpumped hay milk
- Natural rennet
- Iodine-free salt
- Not pasteurized
- Lactose free
- Spring water from the Ilga source
The maturing period 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 milk 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 holes.
The » Diedo « cheese rind
The REHMOCTA » Diedo « is a semi hard cheese 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 « cheese quality 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|
|F.D.M.:||at least 48 %|
|Fat 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 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.