Schnebelhorn
This has a great taste, just wasn't expecting it to be so hard. Wound up heating in the oven.
As delicious as it is to say! Pronounced "Schneb-el-horn."
A complex raw cow’s milk cheese made in the Swiss Alps and named after the tallest mountain in the region, Schnebelhorn has plenty of deliciously pungent sharpness, wrapped up in a creamy and firm bite.
Country of Origin: St. Gallen Province, Switzerland
Milk Type/Treatment: Cow
Rennet Type: Traditional
Named for the mountain that stands at over 4000 feet and divides St. Gallen from Zurich, Schnebelhorn is a bold, washed-rind Alpine cheese with strong flavors and an even stronger funk (just the way we like it). Made high in the Swiss Alps using milk from both Brown Swiss and Braunvieh cows, as well as extra cream retained from the dairy’s Appenzeller production, Schnebelhorn is nutty yet creamy, and has flavors of onions, walnuts, and even an aroma of honey.
Reto Guentensperger is a third generation cheesemaker at his family’s dairy, Käserei Butschwil. When demand for their traditional Appenzeller cheese slowed, they turned their focus to other variants, including Guntensberg and Schnebelhorn. Using milk from high-altitude grazing cows, Guentensperger’s dairy can produce 100 fifteen-pound cheeses per batch.
Who’s in the mood for fondue? If you can stand to melt it, mixing Schnebelhorn with a strong Gruyère will have you dipping and dunking veggies and bread until the fondue pot is empty. Enjoy with a spicy white wine.
A complex raw cow’s milk cheese made in the Swiss Alps and named after the tallest mountain in the region, Schnebelhorn has plenty of deliciously pungent sharpness, wrapped up in a creamy and firm bite.
Country of Origin: St. Gallen Province, Switzerland
Milk Type/Treatment: Cow
Rennet Type: Traditional
Named for the mountain that stands at over 4000 feet and divides St. Gallen from Zurich, Schnebelhorn is a bold, washed-rind Alpine cheese with strong flavors and an even stronger funk (just the way we like it). Made high in the Swiss Alps using milk from both Brown Swiss and Braunvieh cows, as well as extra cream retained from the dairy’s Appenzeller production, Schnebelhorn is nutty yet creamy, and has flavors of onions, walnuts, and even an aroma of honey.
Reto Guentensperger is a third generation cheesemaker at his family’s dairy, Käserei Butschwil. When demand for their traditional Appenzeller cheese slowed, they turned their focus to other variants, including Guntensberg and Schnebelhorn. Using milk from high-altitude grazing cows, Guentensperger’s dairy can produce 100 fifteen-pound cheeses per batch.
Who’s in the mood for fondue? If you can stand to melt it, mixing Schnebelhorn with a strong Gruyère will have you dipping and dunking veggies and bread until the fondue pot is empty. Enjoy with a spicy white wine.
SKU: CHSW022P
This has a great taste, just wasn't expecting it to be so hard. Wound up heating in the oven.
Excellent ! A 8 or 9 AS A SUBSTITUTE FOR APPENZELLER . TRUTH IN ADVERTIZING. IT HAS A CREAMY FINISH INSTEAD OF APPENZELLERS HARD WAXY SWISS TYPE FINISH. GREAT CHEESE BUT WTF? DIBRUNO HOW COME APP IS UNAVAILABLE ALL THE DANG TIME. I WANY A ANSWER
Amazing flavor
