While one can argue the pros and cons of the Swiss Cheese Union until the cows come home (cow, cheese, get it??), it is generally agreed that the Union crushed cheesemaking creativity. When it was finally disbanded in 1999, producers flourished, and a wave of new Swiss cheeses hit the market. Hornbacher is one of these cheeses from master cheesemaker Michael Spycher.

Michael lives next to the Fritzenhaus mountain dairy in Simiswald, Switzerland with his wife Monika and four children. Milk is delivered twice a day from twelve suppliers, all within a four kilometer radius of the dairy. Not only does this mean the milk is very fresh, but also that because farmers graze their cows near where Hornbacher is made, the cheese will have a flavor specific to this small, secluded hamlet.

What are those flavors, you might ask? Hornbacher has been equated to a buttery, baked potato with the skin on – earthy, hearty, rich, roasted onion, and herbal. The texture is firm, and it ranges from smooth to craggy, depending on the age, with a sprinkling of crunchy crystals. Pair it with cornichons and Dijon mustard for a zippy bite, or melt it on a French onion soup, in a fondue, or grated into scrambled eggs. Try it broken up in beautiful shards with a glass of vermouth for an after dinner treat.