Red Witch

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. They met in the restaurant of the main train station of the capital Berne to discuss proceedings. 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. He has increased the aging in his cellars from the original 5 up to 8 months when the Red Witch gets aromatic and nutty. Think of it as an artisanal Gruyere or Appenzeller that’s frighteningly delicious!

Origin: Switzerland
Milk Type: Raw Cow
Class: Mountain
Age: 8 months
Wine Pairing: Gruner Veltliner
Serving Suggestion: Pickled veggies, eggs, pretzels