Der Scharfe Maxx
Originating from the Canton of Thurgau, Scharfe Maxx is a hard cheese for genuine cheese lovers. It was invented by Martin Egli and Thomas Studer in the Studer dairy on Lake Constance. The name "scharfer Maxx" is derived from its sharp flavour, which is achieved through special preparation and continuous ripening.
Despite the cheese's sharp flavour, the use of thermized raw milk gives Scharfe Maxx a deliciously smooth paste, which is particularly popular among cheese lovers. It is left to ripen for 3 to 15 months and is available as a semi-mature or fully mature cheese.
The longer the cheese is allowed to mature, the spicier its flavour, making it a real treat for cheese connoisseurs.
Scharfe Maxx is suitable for selected cheeseboards in portions of 40-50 g.
Origin: Switzerland (Thurgau)Shop for Scharfe Maxx
Scharfe Maxx has two different age profiles. The different ripening periods have a significant impact on the flavour of the two varieties. Generally speaking, the longer the cheese is stored, the spicier its flavour.
This Swiss hard cheese is made from thermized raw milk and has a sharp, spicy aroma. It is left to ripen for approx. five months, resulting in a hard cheese with isolated holes and an ivory-coloured paste. Connoisseurs will recognize its delicious texture as being very similar to that of chocolate. In terms of flavour, the spicy Scharfe Maxx has a note of caramelized onion and nuts.
Scharfe Maxx 365
This special variety of Scharfe Maxx has a longer ripening period of up to 15 months, resulting in a sharp, spicy flavour. Despite its long ripening period and resulting cheese crystals, "Maxx 365" has a relatively soft paste with a near-creamy texture.
Both types of hard cheese are made from raw milk but do not contain any lactose after production. They can therefore be enjoyed by people with a lactose intolerance. Depending on their hardness, other varieties of hard cheese also tend to be a good option owing to their very low lactose content.
Cheese 1: Kaltbach Emmentaler
Cheese 2: Brillat Savarin Affiné
Cheese 3: Brie de Meaux
Cheese 4: Organic semi-mature Le Gruyère
Wine: This spicy, high-quality cheese goes well with full-bodied red wines such as Tempranillo or Spätburgunder.
Bread: Granary bread such as sunflower seed bread or wholegrain bread.
Accompaniments: Apples, pears, nuts