Scharfe Maxx

Pronounced SHAR-feh MAX

On the edge of the Bodensee Lake Constance in Canton Thurgau in northern Switzerland, three master cheese makers at Käserei Studer are using thermalized milk to create this firm, powerful cheese. The cheese is washed in brine with herbs and aged for a minimum of six months to attain the tangy, meaty flavor. A little cream is added to the whole milk in the cheese making to retain its touch of creaminess. Please note: Because our cheeses are cut by hand exact weights may vary slightly.

Recommended pairing partners include ales, wheat beers, full-bodied red wines and whites.