World novelty: Test the first 8-edged REHMOCTA semi-hard cheese in the cheese shop
Discover and test a new cheese speciality from our alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info dairy “Rehmer Sennhus” which, thanks to manual care and handmade, traditional cheese production (unpasteurised cow’s 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), produces wonderful cheese results.
Master cheesemaker Hermann Berchtold: “The most important raw material for the creation of the best cheese products is hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info, which is further processedMelting cheese is a proven process to refine and make it more durable. » More info as thermised 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 (not pasteurised)”.
It took a long time and many trials were necessary until our dairyman Hermann Berchtold succeeded in turning his cheese idea of a completely new cheese wheel into reality.
In addition to the focus on the characteristic cheese form, in handmade cheese forms made of the best fir wood, it was also very important to him to give the semi-hard cheese a completely new taste. This, along with other finer points in cheese production, is achieved by the completely new treatment of 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.
The cheese rind is not traditionally treated with salt and brine, but undergoes a different treatment. The subsequent ripening and treatment with the spice blends creates completely new and delicate taste combinations of cheese doughDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and spices.
Currently there are 2 different REHMOCTA cheeses whose names come from Bregenzerwald legends.
- REHMOCTA »Ilga« – with tomato basil
- REHMOCTA »Merboth« – with orange pepper
Further REHMOCTAS are in the experimental stage in Rehmen in Au.
The new REHMOCTA semi-hard cheese varieties in the cheese shop
Artisan Rehmocta cheese speciality » Diedo « – semi hard – with apple, mint and elderflower
Artisanal Rehmocta cheese speciality » Merboth « – semi-hard – with orange and pepper