Scharfe Maxx
| Scharfer Maxx | |
|---|---|
| Other names | Der Scharfe Maxx |
| Country of origin | Switzerland |
| Region | Thurgau[1] |
| Town | Hatswil[1] |
| Source of milk | thermized cows' milk cheese |
| Pasteurized | no |
| Texture | hard |
| Aging time | 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".
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]
References
- ^ a b c "Scharfer Maxx selbst gemacht - St.Galler Tagblatt Online". Retrieved 2015-11-01.
- ^ "Scharfe Maxx -StinkyBklyn". Retrieved 2015-11-01.
- ^ a b "Scharfe Maxx takes after traditional Appenzeller - SFGate". 2011-02-20. Retrieved 2015-11-01.
See also
External links
- http://www.kaesewelten.info/kasesorten/kuhmilch/der-scharfe-maxx/
- https://stinkybklyn.com/shop/cheese/scharfe-maxx/
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