Something about grey, wintery weather makes me crave a good melting cheese, and my first thought when biting into a slice of Hoch Ybrig was, “fondue!” A Swiss mountain cheese, this semi-firm cheese has a smooth texture with just a few little crystals, and a bold tang from being soaked in white wine. It is produced by acclaimed fromager Rolf Beeler in Zurich, known in cheese circles as “The Pope of Swiss Cheese,” and whose cheeses appear several times on the Wine Spectator list. Try it on a baguette with a chardonnay mustard and sliced salami for a hearty winter lunch. Its nutty flavor would pair well with a Riesling or pale beer, though I enjoyed it with some hot apple cider.

This cheese is produced in small batches only in the summer months (I guess those Alpine cattle hibernate in the winter?) so catch it while you can! I found it at Cheesetique, and online at Artisanal. There is apparently a Swiss ski resort by the same name; so whip up some Hoch Ybrig fondue and imagine you’re sitting by the fireplace after a day on the slopes.

However you ring in the New Year, we wish you nothing but the finest in cheese and life in 2009!

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