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Der Scharfe Maxx

Originatingfrom the Canton of Thurgau, “Der scharfeMaxx” is a semi-hard cheese. It was created by the third generation of theStuder family from Lake Constance. “Der scharfe Maxx” is strong at first bite,but has a tangy, melt-in-your-mouth flavour. The name is therefore notprimarily related to the flavour. “Der scharfe Maxx” matures in a speciallyclimate-controlled cellar for five months before making its appearance.

During this time it develops a number ofcharacteristic aromas for special enjoyment. The use of Swiss raw milk givesthe cheese a sophisticated touch and a smooth consistency, which isparticularly popular among cheese lovers.

Maxx cheeses are left toripen for between 3 and 15 months and are available as semi-mature or fullymature cheeses. The longer the maturing period, the spicier “Der scharfe Maxx”is, making it a real treat for cheese connoisseurs. “Der scharfe Maxx” issuitable for selected cheeseboards in portions of 40-50g.
Origin: Switzerland (Thurgau)

Varieties

“Der scharfe Maxx” has two different age profiles. The different ripening periods have a significant impact on the flavour of the two varieties. Generally speaking, the longer the cheese is stored, the spicier its flavour.
Der scharfe Maxx
This Swiss semi-hard cheese is made from raw milk and impresses with its spicy aroma. It is left to ripen for approx. five months, resulting in a semi-hard cheese with isolated holes and an ivory-coloured paste. Connoisseurs will recognize its delicious texture as being very similar to that of chocolate. In terms of flavour, the tangy “Der scharfe Maxx” has a note of caramelized onion and nuts.
Der edle Maxx 365
“Der edle Maxx 365” is the older brother of “Der scharfe Maxx”. After maturing for five months, a selection of “Der scharfe Maxx” remains in the cellar and matures for a further 12 months, resulting in the tangy-spicy flavour.
Despite its long maturing period and resulting cheese crystals, "Der edle Maxx 365" has a relatively soft paste with a near-creamy texture.

Allergies / special diets

Both types of hard cheese are made from raw milk but do not contain any lactose after production. They can therefore be enjoyed by people with a lactose intolerance. Depending on their hardness, other varieties of hard cheese also tend to be a good option owing to their very low lactose content.

Cheeseboard

Cheese 1: Kaltbach Emmentaler
Cheese 2: Brillat Savarin Affiné
Cheese 3: Brie de Meaux
Cheese 4: Organic semi-mature Le Gruyère
Wine: This spicy, high-quality cheese goes well with full-bodied red wines such as Tempranillo or Spätburgunder.
Bread: Granary bread such as sunflower seed bread or wholegrain bread.
Accompaniments: Apples, pears, nuts