Girenbader Chöpfli

Girenbader Chöpfli is a semi-hard Swiss cheese crafted from raw cow's milk using natural rennet and the dairy's own bacterial cultures. Approximately 200 liters of raw milk yield between 16 to 20 cheese wheels, and the cheese is aged for about three to four months before it becomes available for consumption.

It is produced by Chäsi Girenbad, a traditional dairy located in Girenbad, a village in the Hinwil municipality in the Zürich canton. Girenbader Chöpfli is notable for its distinctive barrel-like shape, with a height ranging from 7 to 12 centimeters (3-5").

The cheese has a firm, hole-free texture and offers a mild to medium flavor, which intensifies with aging. Its delicate aroma is attributed to the mountain meadows' microflora, from which the milk originates. Traditionally, Girenbader Chöpfli is enjoyed at room temperature, sliced thinly for appetizers, breakfasts, or cheese platters.

It melts well, making it suitable for fondue or as a topping for boiled potatoes with butter. Pairing it with a glass of white wine, such as a Vin de Savoie, enhances its flavors.