Name: Schnebelhorn

Type of Cheese: Swiss Alpine (cooked/pressed washed rind)

Country of Origin: Switzerland

Milk Type: Raw, Cow

Vegetarian: No

A Swiss cheese like no other! Schnebelhorn stands out from other Swiss alpine cheeses because it is a grüyere style cheese with the addition of cream to the raw milk. This added cream creates a more decadent and rich product. It is nutty and satisfying and we are here for it.

The cheese, Schnebelhorn, is named after the highest mountain peak in the local region. The cheesemaker hails from a long lineage of Appenzeller makers and now splits milk production between the two cheeses: 75% goes to Appenzeller and the remaining to Schnebelhorn. The dairy is a model of balance between modern efficiency and time-honored tradition.

A few years ago, I couldn’t get my hands on Schnebelhorn—it just vanished from the order guides. I tried my best but eventually gave up hope after about a year. Then, one day, it was back. I had longed for it so much that I kept the handwritten label and price in my wallet. Rumor has it that an importer tried to arrange an exclusive on Schnebelhorn and attempted to sell it under a different name. Thankfully, that didn’t last long, and now Schnebelhorn is available to the masses once again.

Monger Tip

Add Schnebelhorn to your next fondue or grilled cheese. A recipe I doubted when I first read about it in Culture Magazine—savory pound cake with Schnebelhorn—turned out to be fantastic. It’s simple to make and perfect for the holidays!