Der Scharfe Maxx
Cow Milk, Thermized
When cheese maker Martin Egli joined Daniel und Thomas Studer in the dairy Hatswil in 2003 the "Scharfe Maxx" (Randy Maxx) was created as a celebration. Made of fresh thermized whole milk the semihard cheese has a wonderful paste, creamy yet with the hint of spice that really kicks in in the finish. It is washed with a special brine (secret recipe, of course) and aged a minimum of 5 to 7 months in a climate and humidity controlled cellar. The Scharfe Maxx undergoes a strict quality control, that is why the maturing period can be shorter or longer.
It was exclusively introduced to the US market by Quality Cheese in 2006.
Product Information
Certification:
Texture:
Semihard
Selection:
Hostettler
Producer:
Studer Dairy, Hatswil (eastern Switzerland)
Appearance:
Brown rind with attractive label of a red bull
Size:
ca. 15 lbs, 12” diameter, 3” high
Fat in Dry Matter:
54%-60%
Rennet:
Animal
Paste:
Fine, smooth, easy melting
Holes:
Few
Maturation:
Min. 5 to 7 months
Taste:
The creaminess on the palate is followed by a spicy kick.
Best By:
Within 5 months after affinage
Ingredients:
Thermized cow milk, salt, rennet, cultures
Allergens:
Milk
Looking to buy this cheese?
Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.
Forever Cheese
Address
12 W 27th St, Floor 14 New York, NY 10001
1-718-777-0772
