Hoch Ybrig

Hoch Ybrig is a Swiss mountain cheese hailing from Kussnacht, where it's selected and matured by famous affineur Rolf Beeler. The cheese was created in the 1980s and it's produced by only one dairy. It's made from Simmental cows' raw milk, and the curds are cooked and pressed during the production process.

Hoch Ybrig is usually left to age for 8 months. Underneath its white wine brine washed rind, this gruyere-style cheese has a texture that's dense and smooth. The aromas are nutty, buttery, and slightly pungent, while the flavors are well balanced (salty and acidic) with a sweet finish.