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.
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