Scharfe Maxx

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Milk Treatment: 
Thermalised milk
On the edge of the Bodensee lake in the northeastern corner of Switzerland, three master cheesemakers at the Studer dairy created this robust take on traditional Swiss cheeses. The name “Scharfe” means sharp, an adjective that aptly describes this cheese.

Using thermalized whole milk preserves a great deal of the grassy, complex flavors present in the milk. To this, the cheesemakers add fresh cream which gives the cheese a slightly softer, more supple texture and adds a lush, creamy element to the flavor profile. During the six month aging, the forms are periodically washed with brine and herbs adding complexity to the finished product which has a meaty, pungent flavor.

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