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With a heritage of making Gruyere, Emmentaler, and Appenzeller for centuries, it's easy to overlook all the new, exciting cheeses coming out of Switzerland. Scharfe Maxx, however, is just too bold for your taste buds to ignore. Made in the Swiss Canton of Thurgau by the family-run Studer farm, Scharfe Maxx is similar to Appenzeller, but with a bit more stinky funk and a creamier body. The extra pungency comes from repeated washings with a herb-infused saltwater brine. Scharfe Maxx's rich texture comes from the addition of cream to the thermalized milk. Aged for at least six months, Scharfe Maxx is firm, easily sliced, and a wonderful melting cheese. Use its sharp, spicy flavor to add extra heft to fondues, gratins, or grilled cheeses. Scharfe Maxx is also perfect to add to your next cheese board, served with crisp, minerally white wines, hard cider, or pints of IPA.
Made from thermalized (almost raw) cow's milk.
Photo depicts whole 13 lb. form of cheese.
We cut and wrap this item by hand.