Hoch Ybrig is a mountain cheese made from cow milk in Canton Schwyz, Switzerland, during the summer months. It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine. Our Hoch Ybrig is aged by master affineur Rolf Beeler near Zurich; it has a slightly granular texture and wonderful, full-flavored nuttiness.
Hoch Ybrig is excellent in a fondue or accompanied by mostarda (grape mustard) on a piece of baguette with a glass of Riesling.
