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Der Scharfe Maxx

Founded in 1929, the Studer Dairy has been run by the same family for three generations and currently employs about 20 people. They use only raw milk from a mix of Jersey, Brown Swiss and Holstein cows, from about 50 farms no more than 10 miles away. The dairy strives to minimize its carbon emissions by using solar panels and recycled wood chips for heat.

Taking its cue from Appenzeller, which the Studer Dairy originally made, Der Scharfe Maxx offers big aromas with hints of mushroom. The addition of cream during the make process gives the firm paste a rich silkiness that balances the cheese's savory flavors of sautéed onion and beef broth, and its earthy finish. This cheese pairs well with cured meats and cider.

Farm / Company: Studer Dairy

Cheesemaker: Marcel Meier

Proprietor: Daniel Meier

Affineur: Tomas Studer

City, State: Hatswil

Region: Thurgau

Country: Switzerland

Milk Type: Cow

Milk Treatment: Raw

Rennet: Traditional

Rind: Washed

Texture: Semi-firm

Aging: 5 months minimum

Size(s): 15 pound wheel