Die Alte Hexe “Oberli Käserei”

Deep, nutty and savoury, with the concentration of a mature Swiss mountain cheese and a long brown-butter finish.

Die Alte Hexe — “The Old Witch” — is the more mature expression from Oberli Käserei in St. Gallen. Made from raw cow’s milk and aged for at least 10 months, it is denser and more concentrated than its younger sibling, Die Rote Hexe.

Origin: St. Gallen, Switzerland
Milk: Raw cow’s milk
Style: Mature semi-hard alpine cheese
Texture: Dense, smooth and lightly crystalline
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Expect toasted walnut, brown butter, savoury umami and a gentle sweetness. With age, the paste becomes firmer and small crystals can add a pleasant crunch.

Serve in thin slices or small chunks at room temperature. It also melts beautifully in toasted sandwiches, gratins or alpine-style dishes.

Full-bodied Chardonnay, Chasselas, Pinot Noir or a dry Oloroso Sherry all suit its nutty depth.

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

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Die Rote Hexe
Younger, softer and more playful, with its distinctive paprika-rubbed rind.

Swizzrocker
For another characterful Swiss semi-hard cheese with a long savoury finish.

Oberli Käserei is a third-generation family dairy founded in 1926. Alte Hexe is matured longer than Rote Hexe, allowing the milk and affinage to take centre stage without the paprika rind.

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