Mrs. Zuehlke, a cheese lover, is behind the creation of the Red Witch. In February when people celebrate the carnival, dress up (like on Halloween) she thought that a cheese that goes well with wine or beer or spirits would be nice for the long evenings. So she contacted acclaimed cheesemaker Christian Oberli, and they met in the restaurant of the main train station of the capital Berne to discuss proceedings.
He created the recipe, and with the cayenne peppery red rind as well as the "scary" label with the witch on her broom a visually attractive cheese was born. Made from raw whole milk the paste is creamy, easy melting, and relatively mild. But for Quality Cheese he increased the aging in his cellars from 5 to 7, 8 months when the Red Witch gets aromatic and nutty.
Product Information
Certification:
Texture:
Semihard
Selection:
Hostettler
Producer:
Christian Oberli, Rislen Dairy, Rossrüti (northeastern Switzerland)
Appearance:
Bright red rind (think Cayenne pepper)
Size:
ca. 15 lbs, 12 inch diameter, 3 inch high
Fat in Dry Matter:
Min. 55%
Rennet:
Animal
Paste:
Smooth, easy melting
Holes:
Almost none
Maturation:
Min. 6 mnoths
Taste:
On the milder side, however aromatic with age, nutty
Best By:
About 1 year
Ingredients:
Pasteurized cow milk, salt, rennet, cultures
Allergens:
Milk
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.
12 W 27th St, Floor 14 New York, NY 10001
1-718-777-0772