Wednesday, November 9, 2011

Scharfer Maxx

On the edge of Bodensee Lake in Canton Thurgau in northern Switzerland three master cheese makers at Käserei Studer are using thermalized milk to create this firm, powerful cheese. Washed in brine with herbs and aged for a minimum of six months, results in a sharp (scharfe), sweet, and sometimes barnyardy alpine cheese with a tangy, meaty flavor. A little cream is added to the whole milk in the cheese making to retain its touch of creaminess. Recommended pairing partners include ales, wheat beers, full-bodied red wines and whites.

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