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Die Alte Hexe
Die Alte Hexe

Die Alte Hexe

$16.00 AUD


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Alte Hexe is the older, more mature version of the famous Rote Hexe (Red Witch), crafted by master cheesemaker Christian Oberli at Oberli Käserei. This third-generation family dairy, founded in 1926, sits in Rossrüti, near Wil in St. Gallen, Switzerland, at an altitude of over 600 meters. While Rote Hexe is known for its bold paprika-rubbed rind, Alte Hexe represents a more refined, aged expression, offering a deeper and more concentrated flavor.

Origin:Appenzel, Canton of St Gallen, Switzerlan

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

 

First created in 2008, Rote Hexe was the result of a collaboration between Christian Oberli and a cheese aficionado seeking to create a distinctive, modern cheese. Over time, the aging process revealed an even more complex and nuanced version—Alte Hexe. This cheese channels the essence of traditional Swiss mountain cheeses, combining robust flavors with a smooth, firm texture that evolves with age.

Unlike its younger counterpart, Alte Hexe is not rubbed with paprika. Its character is shaped through careful aging and brine washing, allowing the cheese’s natural flavors to take center stage.

Production and Aging

  1. Milk and Coagulation

    • Made from pasteurized cow’s milk, sourced from silage-free herds grazing in the alpine meadows of St. Gallen, the milk’s purity is reflected in the cheese’s clean and rich flavor. After coagulation, the curds are pressed to form the cheese’s signature dense texture.

  2. Salting and Brining

    • The wheels are submerged in a brine bath for 48 hours, enhancing flavor and promoting rind development. This step also preserves the cheese during its long maturation.

  3. Aging and Affinage

    • Aged for at least 10 months, Alte Hexe develops a firm, dense paste with occasional crystalline granules formed from amino acid crystallization. The cheese is washed regularly with brine during the first six months of aging, fostering its rich, nutty character.

Flavor and Texture

Alte Hexe offers a smooth yet dense texture that gradually becomes more brittle with age. The flavors are layered and complex, featuring notes of toasted walnuts, brown butter, and subtle barnyard sweetness. There’s an elegant balance of salt and umami, without the sharpness that can sometimes develop in long-aged cheeses.

This mature cheese carries a deeper, more concentrated flavor than Rote Hexe, appealing to those who appreciate the bold yet refined qualities of aged Swiss cheeses.

Pairing Suggestions

  • Food: Alte Hexe pairs beautifully with rustic bread, charcuterie, and dried fruit. Its dense texture also makes it an excellent addition to fondue or raclette.
  • Wine: Match with a full-bodied Chardonnay, Pinot Noir, or Chasselas. Aged white wines or light, fruity reds enhance the cheese’s nutty and caramel notes.

Alte Hexe is a testament to the artistry of Oberli Käserei, reflecting the rich dairy heritage of St. Gallen. As the more mature sibling of Rote Hexe, it delivers a deeper, more intense experience—perfect for those seeking a bold, aged cheese that embodies the best of Swiss alpine craftsmanship.

Dietary

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

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