Mrs. Zuehlke, an avid cheese lover, is behind the creation of The Red Witch raw milk Alpine cheese. Each February, Carnevale is celebrated by many countries all over the world immediately before the Christian season of Lent. People celebrate by dressing in costume, attending street parties, and enjoying lots of great food and drink. Mrs. Zuehlke wanted to create a cheese for the festivities that would pair well with wine, beer, or spirits, and that would be nice for the long evenings. On this quest, she contacted acclaimed cheese maker, Christian Oberli, and they met at the main train station restaurant in Berne, Switzerland to discuss their plan.
A few months later, The Red Witch was born! Made with raw cow’s milk, the 13- to 14-pound Red Witch is an alpine style cheese, much like Appenzeller. This large, firm, cheese is repeatedly washed with brine as it ages, producing nutty and meaty aromas. Red Witch, in accordance with its name, gets a paprika rub as well. The cheese is aged 6 – 9 months to a more rounded, balanced flavor. With age, it becomes sweet and nutty, with an aroma that is reminiscent of peanuts, toasted hazelnuts, bacon, and brown butter. It also has some crunchy protein crystals giving it great texture in a luminous foundation.
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