🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
from: € 5,81
REHMOCTA Cheese » Diedo « … does not roll!
The unique cheese with the eight edges. A new cheese speciality of our alpine dairy – thanks to manual care and hand-made, traditional production.
Basic price: € 27,28/kg
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
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. » More info 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). » More info 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 cellarThe alpine cheese is best located in a cellar with high humidity. » More info 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 premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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:
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. » More info 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 milkCheese 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) » More info 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.
The delicately smooth cheese dough from » Diedo « has cherry-peared to hazelnut-sized holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info.
The REHMOCTA » Diedo « is a semi hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info with a spice mixture on the cheese rind.
The REHMOCTA » Merboth « cheese is stored for about 3 months in the cheese cellar before being eaten with pleasure.
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)
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 % |
FatThe 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. » More info abs.: | approx. 30 % |
Allergens: | No other allergenic potential except milk components |
Lactose: | not contained |
RennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info: | natural, animal rennet from cow |
Salt: | iodine-free salt |
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. |
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 proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info 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.
Please never place the cheese on boards, wood, documents, etc., where bread used to be. The yeast residues of the bread quickly make the cheese moldy.
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:
F.D.M.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. » More info | approx. 48 % |
Nutritional value | 361 kcal/1478 KJ |
FatThe 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. » More info | 30 g |
of it saturated | 22 g |
Carbohydrates | 0 g |
of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g* |
ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 24,8 g |
Salt | 0,512 g |
*Cheeses containing less than 0.1% lactose are defined as lactose free!
Weight | N/A |
---|---|
Brand | Alpen Sepp |
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 |
Rehmocta cheese
Artisanal Rehmocta cheese speciality » Merboth « – semi-hard – with orange and pepper
Cheese test packages
MEGA artisan 4,1 kg cheese platter with up to 18 cheeses for the party
Whole cheese wheel
Whole cheese wheel
Whole cheese wheel
Whole cheese wheel
We use cookies to give you the best online experience. By agreeing, you accept the use of cookies in accordance with our cookie policy. Further surfing in the web shop automatically leads to approval.
When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.
Joachim Heinich (verified owner) –
Inimitably delicious !!!
Joachim Heinich (verified owner) –
everything was great…………………
Ilga (verified owner) –
Unusual taste that tastes very delicious. Will order it again for sure.
Hella (verified owner) –
Inimitably delicious !!!
Mariann (verified owner) –
A very interesting taste. But delicious cheese