Master cheesemaker Michael Spycher makes cheese in his creamery located in Sumiswald, Switzerland.  He uses raw milk from neighboring farms and produces Raclette, Gruyère, and Hornbacher.  Hornbacher's flavors are intense. Look for notes of roasted hazelnuts, caramelized onions, brown butter, and beef. The paste is punctuated with crunchy tyrosine crystals which form during its twelve-month maturing.

Farm/Producer/Importer: Michael Spycher/Gourmino Imports
Place: Sumiswald, Switzerland
Style: Firm
Milk Type: Raw cow
Rennet: Traditional
Age: 12 months

Pairing: Pinot Gris, Belgian style brown ale


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