by Studer Family. Product of Hatswil, Switzerland.
Loosely translated as “very sharp”, Scharfe Maxx is an extra creamy, semi-hard cheese produced by the Studer family in the region of Thurgau, Switzerland.
The cheese is made with thermalized cow's milk; this is a process used for most Alpine cheeses. Thermizing involves heating the milk to sub-pasteurization levels that is high enough to kill any bacteria, but low enough to preserve the complex, native flavors of the pastoral milk.
After a year of aging, the cheese becomes brittle and crystallized. Scharfe Maxx tastes similar to an Appenzeller, but more piquant and with a creamier texture. This alpine delight is nutty, oniony and even has hints of bacon fat.
Suggested wine pairing: Alsatian Pinot Gris
Ingredients: raw cow's milk, salt, rennet, enzymes. CONTAINS: MILK