Die rote Hexe

$16.00 AUD

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This Swiss semi-hard cows milk cheese is a stunning mountain cheese that is rubbed with a light brine with paprika during its maturation.

Key Facts
History
Details
Dietary

Key Facts

Origin:Appenzel, Canton of St Gallen, Switzerland

Milk: Cow (raw milk)

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan

Shelf Life: 7-10 days, this product is cut to order

Goes well with: Dry Oloroso Sherry, full-bodied and aromatic white wines

Similar cheeses: First koning, Eidgenossen kase, Vully Noir, Comte, Swiss Gruyère Vieux

History

The Red Witch cheese was created in 2008 through a collaboration between master cheese maker Christian Oberli and a dedicated cheese aficionado. This shared vision transformed into an enduring success story that is still celebrated today. Christian is the owner of Oberli Kaserei, a third-generation family business founded in 1926. The Kaserei is perched in Rossruetti, near Wil in St. Gallen, Switzerland, at an altitude surpassing 600 meters.

Details

The Red Witch cheese captivates both the eyes and the palate with its distinct appearance and soft, spicy aroma. Its texture melts delicately, offering a unique taste experience that makes it a favorite on any cheese platter. Oberli Kaserei sources its milk from 30 local dairy farms focused on grass-fed, silage-free husbandry, emphasizing natural animal care and welfare. The Kaserei produces an assortment of semi-hard to hard cheeses, enchanting customers in Switzerland, Germany, and internationally. Annually, Oberli processes over 38,000 liters of milk and maintains storage facilities for up to 30,000 wheels of cheese

Dietary

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

Die rote Hexe

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