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CHEESE REHMOCTA® » Ilga « | Affine, lactose-free Austrian cheese variety directly from the cheese cellar | Tenderly melting with a unique tomato and basil character
from: € 5,90
The unique cheese refined with a spice blend.
A new lactose-free cheese specialty from the Rehmer Sennhus dairy, thanks to manual care and handcrafted, traditional production.
Base price: € 29,48/kg
- Rehmocta cheese description
- Cheese Details
- Nutritional facts
- The legend
- BRAND STAY SPICED!
- Q & A
- Reviews (3)
Cheese REHMOCTA® » Ilga « | Refined lactose-free cheese variety with tomato + basil spice blend | Meadow milk semi-hard cheese with 48% F.i.T. | freshly cut from the cheese wheel, from the cheese cellar
The name “Ilga“ comes from the Bregenzerwald legend of Egg: The Ilgabrünnlein near Schwarzenberg – see table.
The new Rehmer cheese series »REHMOCTA!« is a special semi-hard cheese of the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info from Sennerei Rehmen in Au. The cheese rindTo 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 is specially treated prior to refinement.
“Nothing in the world is as powerful as an idea whose time has come,” once said Victor Hugo. High-quality cheese flavor is unique – as are the harmonizing synergies with spices.
It was time to sit down with the Austrian spice specialist Spiceworld and its brandCheese 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 STAY SPICED! to creatively seek harmony together.
Discover ultimate taste experiences now with our new Rehmer cheese series » REHMOCTA is surprisingly DIFFERENT! «
The quality of these semi-hard cheeses is based not only on the artisan tradition of the dairy but also on the valuable nutrients of AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info or meadow 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. The pure meadow milk, rich in naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info aromas and nutrients, gives the cheese its distinctive texture and unmistakable aroma.
Lactose-free REHMOCTA cheese: The natural milk sugar in our meadow milk cheese is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. Result: lactic acid plus exceptionally amazing flavor and aroma development.
All semi-hard cheeses are also lactose-free, making them particularly accessible for people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info without compromising on taste.
REHMOCTA cheeses are perfect for all cheese lovers who place the highest value on quality and authentic enjoyment. Experience the special care and craftsmanship that goes into every cheese wheel.
We use special semi-hard cheeses of the highest quality for the creation of REHMOCTAS. The cheese rind is given special treatment even before the cheese is refined.
With REHMOCTA®, you hold a special semi-hard cheese specialty from Rehmer Senn in your hands. This cheese gets its distinctive aroma through 100% manual care in the natural cheese cellarThe alpine cheese is best located in a cellar with high humidity. » More info.
The rind of this semi-hard cheese is treated with sodium-free, iodine-free salt and pure, right-handed spring water.
The REHMOCTA cheese “Ilga” gains its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special tomato-basil spice blend.
Christof Schneider shows particular ambition when it comes to composing new taste experiences. The distinctive cheese flavors and exceptional taste are achieved by Senn Christof through crucial cheese secrets, 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. » More info
- Traditional cheese-making
- Aged on wooden boards or in natural cellars without artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info climate control
- Manual care without chemical additives
- Use of unpumped meadow milk
- 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. » More info
- Iodine-free salt
- Unpasteurized raw milk
- Lactose-free
- Spring water from the Ilga source
Our “ILGA” cheese belongs to our family of REHMOCTAS in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
Characteristics of REHMOCTA® Ilga Cheese
The minimum aging 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 3 months gives the REHMOCTA semi-hard cheese a pleasantly mild yet intense cheese aroma.
The REHMOCTA cheese “ILGA” gains its wonderful flavor spectrum through manual care. Only the cheese rind is treated with the special STAY SPICED! seasoning blend. Its cut surface is cream-white, nicely dotted, and made from soft yet firm paste.
The distinctive characteristics of “ILGA” cheese are influenced by the high-quality milk from the Alpine region, its components and flavor or texture, and by the Bregenzerwald Alpine flora (Super videos). This results in the special quality of Alpine cheese.
The aging period of 3 months brings out the flavor beautifully.
Holes in » ILGA « Cheese
The soft, smooth texture of REHMOCTA cheese has cherry-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 » ILGA « Cheese Rind
The ILGA is a semi-hard cheese with a spice blend on the rind.
Storage and Aging of » ILGA « Cheese
The semi-hard cheese is rubbed and turned in the aging cellar for about 10 weeks. After this treatment, the spice blend is added to the cheese, and it is packaged, allowing the tomato-basil blend to develop its full aroma.
General Quality Characteristics of our Rehmocta Cheeses
- The rind of the cheese forms when the wheels are immersed in an iodine-free salt bath after shaping.
- The salt bath promotes rind formation and inhibits bacteria. Depending on the cheese type, the wheels stay in such a bath for varying durations.
- The salt draws water from the cheese. Subsequently, the cheese wheels are regularly treated with iodine-free salt & brine until fully aged.
Gourmet Delight
The specialty of this semi-hard cheese is the balanced tomato-basil spice blend. It unfolds its full aroma, making Ilga cheese truly exceptional.
ILGA Cheese Intensity
How mild or spicy is the cheese? We rate it on a scale from 0 (mild) to 10 (spicy).
4/10
ILGA Cheese Texture
How firm is the cheese? We rate it on a scale from 0 (soft) to 10 (firm).
5/10
ILGA Cheese Aging Time
How long is it aged? We rate the aging time between 1 to 12 months.
4/12
Additional Details about REHMOCTA Cheese » ILGA « from Meadow Milk
Characteristics of ILGA Cheese
| Milk: | 100% from silage-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info meadow milk |
| Cheese Type: | Lactose-free semi-hard cheese with special rind treatment |
| Aging Method: | Lactic acid and/or fermentation aging and natural surface aging |
| Cheese Flavor Profile: | mild-aromatic |
| Aging Duration: | approx. 4 months |
| F.i.T.: | minimum 48% |
| Fat contentThe 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. 30% |
| Allergens: | Apart from milk ingredients, no other allergens |
| Lactose: | not present |
| Rennet: | natural animal rennet |
| Salt: | iodine-free table salt |
Enjoying ILGA Cheese
| What defines the ILGA cheese character? | Cheese flavor paired with tomato-basil aromas. A unique taste experience! |
| How does ILGA cheese taste? | The taste is mildly aromatic; the pepper adds a mild spice, making the cheese pleasantly intense in flavor. |
| What is the texture like? | The paste is firm to smooth |
| What is the color of ILGA cheese? | Light yellow to yellow – depending on the season |
| What does the cheese smell like? | With evocative aromas |
| What about the holes? | Cherry-to hazelnut-sized holes |
| How to best enjoy ILGA cheese? |
|
| How to identify suboptimal aging – lower quality? | Flavor flaws, many small holes |
Storage of ILGA Cheese
If you want to store large pieces or a whole wheel of ILGA cheese for more than 2-3 weeks, we recommend using a tea towel.
To do this, take a clean tea towel, soak it in salt water (just add a little salt), wring it out, and wrap the cheese with the damp cloth. Ideally, repeat this process every 2-3 days.
If the cheese becomes slightly white or develops spots, this is usually salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing due to temperature differences. These spots can simply be wiped off.
Using aluminum foil is possible (though we advise against it), but if used, it should have many small holes for airflow.
No bread contact - yeast
Please never store or cut cheese on boards, wood, or surfaces where bread has been placed before. Bread yeast residues make the cheese 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 quickly.
| Weight | N/A |
|---|---|
| Brand | AlpenSepp® |
| 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 | basil, black pepper, corn starch, garlic, granulated sugar, lovage, natural aroma, oregano, parsley, rapeseed oil, rosemary, sugar, tomato flakes, tomato paste, tomato powder |
| 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 herbal cheese
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!
The Ilga Spring near Schwarzenberg
**Source:** Josef Elsensohn, in *Feierabend*, 3rd year (1921), 16th issue, p. 70f, cited from *Legends of Vorarlberg*, ed. Leander Petzoldt, Munich 1994, p. 269f
Saint Ilga was a sister of the two highly revered brothers Merboth and Dieda, both honored in the Bregenzerwald region. They originated from the French-speaking part of Switzerland, from the nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info *Montfort* family. Ilga left her homeland to live in solitude, dedicating her life solely to prayer and contemplation. She settled in the area where the beautiful village of Schwarzenberg now stands. Her sustenance came from roots and herbs.
Initially, her hermitage was said to be at the site where the parish church stands today, but later she moved about half an hour further up the mountains, near what is now the alpine hut at *”Am Berg.”* According to legend, she met with her brothers several times, and from the tears they shed at their farewells, springs emerged. One such farewell took place at the *Lorennen* heights, where their tears immediately formed the *Lorennen Fountain*, a source of pure, inexhaustible water. A very old fir tree near the fountain bears a painting depicting this farewell scene.
Since Ilga suffered from a lack of water at her hermitage, she carried some water from this spring in her apron. Along the way, about fifteen minutes from her dwelling in what is now the *Vorsäß Gmund* (a seasonal mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info settlement), she accidentally spilled a few drops. Instantly, a fresh spring gushed from the ground at that spot, which remains a popular water source to this day. The rest of the water she successfully brought to her dwelling, where she poured it onto the ground. This gave rise to the famous *Ilga Spring*, which is located just a few steps into the nearby forest.
Long ago, a chapel is said to have stood beside this spring, though today it lies outside the forest. In recent times, the site has been renovated. Many devout pilgrims visit the sacred spring in times of hardship and illness, particularly those suffering from eye ailments. They wash their eyes with the spring water and often take bottles of it homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info. Many healings have been reported. The chapel contains numerous votive plaques and wax figures, testifying that prayers to Saint Ilga have brought relief from eye diseases.
At the time of Saint Ilga’s death—often also referred to as Saint Ottilie—it is said that all the bells in Schwarzenberg rang by themselves.
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 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 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 brandCheese 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 – STAY 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, artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info colors, and synthetic aromas.
STAY SPICED! represents the perfect synergy of qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info, flavor, and sustainability.
Q & A
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3 reviews for CHEESE REHMOCTA® » Ilga « | Affine, lactose-free Austrian cheese variety directly from the cheese cellar | Tenderly melting with a unique tomato and basil character
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Krieger (verified owner) –
We are also thrilled with this product. Taste the finest.
Ilga (verified owner) –
really wanted to try the cheese that bears my name – that has something! And best of all, it tastes great!
Marie-Luise Schlösser (verified owner) –
Ordered the cheese because I was tempted by the spice mixture of tomato and basil. This cheese has convinced me in all respects, whether intensity, consistency or the great taste here just fit everything. As a result, it was eaten faster than expected. For the next order it is sure to place a larger piece in the order. I can only recommend this creation.