Raw cow’s milk, Alpine

Fritzenhaus, Switzerland

Michu, as Michael Spycher is called by his friends, has been producing the Hornbacher for 25 years. The cheese got its name from the small river that flows through right next to the dairy

Nicknamed the “baked potato cheese”, Hornbacher is made from rich raw mountain milk, handcrafted and aged by 2 Time World Cheese Champion Michael Spycher. Hornbacher tastes like a “baked potato” rind with notes of roasted nuts, caramel and onions with a lingering umami that lasts for hours on the palate.

An immaculate Swiss Alpine cheese that goes so well with your favourite Jura wine.