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4 Worst Rated Swiss Washed Rind Cheeses

Last update: Tue Dec 17 2024
4 Worst Rated Swiss Washed Rind Cheeses
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01

Cheese

ZÜRICH, Switzerland
3.4
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Sternenberger Mutschli is a Swiss cheese produced in Zurich by Urs Preisig. The cheese is made from the milk of two local cow herds – the larger wheel is called Sternenberg, while the smaller one is called Mutschli, meaning little cheese.


During the two months of aging, these cheeses are washed with annato and brine, resulting in an orange or reddish rind. The texture is semi-soft, the aromas are vegetal and savory, while the flavors are mild, nutty, and grassy, with slight barnyardy hints. 
02

Cheese

CANTON OF BERN, Switzerland
3.6
Swiss Tilsit
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Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called Farmhouse Tilsit.


The third version is made from pasteurized milk and the addition of cream. The cheese is aged for 5 months, making the aromas strong and pungent. Underneath the washed rind, the texture is firm, springy, elastic, and full of eyes. The flavors range from mild and creamy to piquant and spicy. 
03

Cheese

CANTON OF THURGAU, Switzerland
3.8
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Scharfe Maxx is a Swiss cheese hailing from Thurgau. The cheese is made from raw cow's milk that's been thermized, and it's left to age for 5-6 months. It has a washed rind that hides a semi-soft texture of the cheese. Although it can be mild at first taste, Scharfe Maxx also has a sharp and nutty finish with hints of barnyard.


During the production process, cream is added to the cheese, resulting in a silkiness that balances the savory notes of beef broth and sautéed onions. There are also Maxx Extra, aged to 9 months, and Maxx 365, aged up to a year. In spite of its range of complex flavors, Scharfe Maxx is quite versatile, so it can be paired with mustard, rye bread, pickles, potatoes, berry jams, eggs, sandwiches, and asparagus, among others. 
04

Cheese

CRESSIER, Switzerland
3.8
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Mont Vully is a Swiss cheese made from raw cow's milk. It's produced in the Canton of Fribourg. The texture of Mont Vully is semi-soft and delicate, while the flavors are mild, nutty, woodsy, and slightly piquant. As it ages (10 to 20 weeks), the cheese is regularly washed with Pinot Noir from local vineyards, giving it a reddish rind.


The cheese can also be recognized by a grape imprint on top of the wheel. The name of this cheese is a reference to Mont Vully, a hill in the Swiss Plateau. It is produced in 3 varieties – Classique (the original), Bio (organic), and Réserve (matured for 25 weeks).

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Swiss Washed Rind Cheeses