Red Witch (Rote Hexe)

Item #: 1339

Mrs. Zuehlke, a cheese lover, is behind the creation of the Red Witch. In February, when people in Switzerland celebrate the carnival prior to Lent, they dress up (like on Halloween). She thought that a cheese that goes well with wine or beer or spirits would be nice for the long evenings, so she contacted acclaimed cheese maker Christian Oberli in Northeastern Switzerland. He created the recipe for Rote Hexe ("Red Witch"), and with the paprika-rubbed peppery red rind, as well as the "scary" label with the witch on her broom - a visually attractive cheese was born. Made from raw whole milk, the paste is creamy, easy melting, and relatively mild. It is cellar aged for 5 up to 8 months when the Red Witch gets aromatic and nutty.

• Country: Switzerland
• Size: CW 13 #
• Age: 5-8 Months
• Texture: semi-hard
• Raw Milk: Yes
• Precut Code: 9244