Die rote Hexe “Oberli Käserei”

Supple, nutty and gently spicy, with a striking red rind and a creamy Swiss alpine paste.

Die Rote Hexe — “The Red Witch” — is made by Oberli Käserei in St. Gallen from raw cow’s milk. Its paprika-rubbed red rind makes it instantly recognisable, while the interior stays buttery, sweet and easy to enjoy.

Origin: St. Gallen, Switzerland
Milk: Raw cow’s milk
Style: Semi-hard alpine cheese
Texture: Supple and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

It opens with mild nuttiness and sweetness, followed by buttery richness, gentle spice and a savoury finish. The rind adds aroma more than heat.

Serve at room temperature with bread, roasted nuts or charcuterie. It also melts very well.

Dry Oloroso Sherry, aged Chardonnay, Savagnin or a light Pinot Noir are all excellent choices.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Die Alte Hexe
For a firmer, more mature and more concentrated version from the same cheesemaker.

Urnäscher Hornkuhkäse
For another Swiss alpine cheese with a smooth, savoury profile.

Created in 2008, Rote Hexe combines traditional Swiss cheesemaking with a more playful modern identity. The red rind is rubbed with paprika during maturation.

Ingredients: Raw cow’s milk, salt, cultures, animal rennet.