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Scharfe Maxx

A cheese that takes it so far to the flavor max that it necessitates not one but two Xs. Loosely translated as “very sharp”, Scharfe Maxx is all about extremes: extreme funk, extreme flavor, and extreme creaminess. Crafted at Studer Dairy near the Swiss-German border, this cheesy knockout hits first with its smell –sweet barnyard air—and swings second with its flavor—sautéed onions, beefy pungency, and a nutty bite. Fashioned from raw cow’s milk with a special surprise-- a splash of wholly unnecessary but absolutely appreciated heavy cream-- we age in our underground caves for six weeks until firm, rich and delectably buttery—perfect for a silky-yet-punchy fondue. A Swiss with sass; add a brown ale to mellow its unmistakable funk.

Just the facts

Country Switzerland
Region Thurgau
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Animal
Age 6 months
Cheese Type Swiss and Nutty
Wheel Weight 15 lbs.
Pairing Recommendations

Pour a glass of...

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.


    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

Scharfe Maxx zoom

Makes a great cheese plate with...