Swiss alpine with toasted hazelnut, brown butter, and a long savory finish.
Raw cow's milk Swiss alpine from Sankt Gallen, aged 8-10 months with added cream. Brown butter, toasted hazelnut, roasted onion. Order online.
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Schnebelhorn is a raw cow's milk alpine from the Sankt Gallen region of Switzerland, named after a local peak. The make is the interesting part, cream is added back into the vat before the curds are set, which gives you a wheel that eats richer and rounder than most Swiss alpines of the same age.
Aged 8 to 10 months, the paste is semi-hard, dense, and smooth, with the occasional gritty crunch of crystal as the age concentrates. It breaks in clean slabs under the knife and softens on the tongue with a buttery pull that is all about that extra cream. On the palate it leads with toasted hazelnut and brown butter, then opens into roasted onion and a savory alpine depth that lingers well past the swallow.
This is the kind of alpine to reach for when you want the nutty and caramel notes of a Gruyère but with a little more decadence in the paste. It melts beautifully, which makes it a natural for fondue or over potatoes, and it holds its own on a board next to something sweet.
Semi-hard and dense, breaks in clean slabs under the knife with a supple give from the extra cream in the make. The paste stays smooth on the palate with the occasional gritty crystal from the age.
Big alpine flavor without being aggressive, the added cream rounds out the savory pull and lets the roasted onion and brown butter carry the middle.
Long, savory finish with a lingering toasted hazelnut and browned butter note that sits on the palate well past the swallow.
The added cream shows up as a buttery richness through the middle, more browned dairy than fresh milk given the age.
Front and center, toasted hazelnut and brown butter with a roasted-onion savory pull underneath, the signature of a well-aged Swiss alpine.
A quiet cellar note under the nuttiness, more roasted allium than mushroom or barnyard.
No real heat or bite, the finish is sweet and savory rather than peppery.
Natural rind
Natural rind, dry and rustic, adds a touch of earthiness at the edge but is typically trimmed rather than eaten.
Schnebelhorn stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Riesling and Gewürztraminer echo the sweet-savory alpine profile, while Champagne and a malty amber ale cut through the added-cream richness.
Honey and ripe pear lean into the brown-butter sweetness, while mustard and cornichons anchor it to the savory alpine side of the profile.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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