Swiss cheeses
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| 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". 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]
