• Slice of cheese - the Old Witch aged Swiss.
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Gourmet Foods International

The Old Witch

$36.50
$36.50
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Old Witch is produced in northeastern Switzerland, particularly in the Sankt Gallen/Rossrüti region. This semi-firm, raw cow's milk cheese starts out as a Red Witch cheese, but after about four months of aging, select wheels are set aside for extended maturation. These wheels age an additional four to five months, resulting in a total aging period of roughly 8–9 months.

This attention to wheel selection and cellar management has made Old Witch one of the standout aged Swiss cheeses in the Bodenseekäse portfolio, offering a more mature and concentrated expression than its younger sibling, Red Witch.

Despite this extended aging, the cheese's creaminess distinguishes it from other long-aged Alpine cheeses. The paste is dense and smooth with a supple texture that gradually melts on the tongue. Aromas are inviting, offering notes of cultured butter, toasted nuts, warm cream, and sweet hay. Flavors are mild and nutty, with subtle notes of roasted hazelnut and onion.

Pairings: Swiss Chasselas, mature Chardonnay/white Burgundy, Jura Vin Jaune, dry Riesling, Pinot Noir and an aged vintage Champagne. Also - toasted walnuts, crusty country bread, apple slices, dried apricots, and speck or aged ham.

Fun Fact

The name “Old Witch” comes from Swiss pre-Lenten carnival called Fasnacht, where participants dress as witches and other characters to chase away winter. The Red Witch cheese was created specifically for this celebration, and the Old Witch cheese rode in on its sibling's broomstick, so to speak. Now, both cheeses are popular Fasnacht participants!

The Producer

Old Witch is produced by Bodenseekäse in the canton of St. Gallen close to the German and Austrian borders in northeastern Switzerland. The dairy specializes in traditional Swiss cow's milk cheeses and draws upon the rich cheesemaking heritage of the region, known for combining Alpine influences with meticulous maturation practices. 

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