Der scharfe Maxx | |
Othernames: | Der scharfe Maxx |
Country: | Switzerland |
Region: | Thurgau[1] |
Town: | Hatswil |
Source: | thermized cows' milk cheese |
Pasteurized: | no |
Texture: | hard |
Aging: | 6 to 9 months[2] |
Der Scharfe Maxx is a Swiss hard cheese from the canton of Thurgau. It is a hard cows' milk cheese with a pungent taste that is made from thermized milk. The literal translation of "Der Scharfe Maxx" means "the sharp Maxx" or "the spicy Maxx". It is classified as a Swiss-type or Alpine cheese.
The cheese is produced in the Studer cheesery in Hatswil (Hefenhofen) in the canton of Thurgau close to the Lake Constance.[1] The cheesery is run by the Studer family in the third generation.[3]
The Scharfe Maxx tastes similar to an Appenzeller, but is creamier and more piquant. Similar to other Appenzeller cheeses, the Scharfe Maxx is made with thermized milk.[3]