Hoch Ybrig (pronounced hockh EE-brig), one of my favorite Alpine cheeses and another stellar cheese from Swiss master affineur Rolf Beeler. Named after a mountain near Zurich more commonly known for skiing and made from the milk of Simmental cows in the village of Kussnacht near the shores of Lake Zurich.
The wheels are washed in a white wine brine during aging. With a straw to amber colored lightly eyed paste and a scattering of protein crystals and a buttery, complex, gorgeously nutty flavor with hints of caramel and popcorn. Great in a fondue, no doubt, although it would almost be a shame to melt down such a fine cheese.
Purchased at the Artisanal cheese counter.
On my bucket list forever.
