Hoch Ybrig Seletion Rolf Beeler

Origin:Werdenerg, Canton of Schwyz, Switzerland 

Milk: Cow (raw milk)

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan   

Shelf Life: 7-10 days, this product is cut to order 

Goes well with: Dry Oloroso Sherry, full-bodied and aromatic white wines

Similar cheeses: First koning, Eidgenossen kase, Die Rote Hexe, Vully Noir, Comte, Swiss Gruyère Vieux

Hoch Ybrig is a testament to modern Swiss cheesemaking, embodying the rich tradition of mountain cheeses while offering a distinct flavor profile. Its balance of sweetness and salt, coupled with its smooth texture, makes it a versatile and crowd-pleasing addition to any cheese board.

Hoch Ybrig is a raw cow’s milk cheese from Küssnacht, in north-central Switzerland. A relatively new addition to the Swiss cheese repertoire, Hoch Ybrig was created in the 1980s and draws inspiration from the legendary Gruyère. Crafted in only one dairy, this cheese reflects the rich Alpine tradition while offering a unique twist on the classic mountain cheese style.

Affineur Rolf Beeler, known for his impeccable selection and maturation techniques, oversees the aging of Hoch Ybrig, ensuring that each wheel reaches its peak flavor and texture.

Production and Aging

1. Milk and Coagulation

   • Hoch Ybrig is made from the raw milk of Simmental cows, sourced from small, local herds in the surrounding region. This milk is unpasteurized, preserving the full depth of flavor characteristic of Swiss alpine cheeses.

2. Cooking and Pressing

   • During production, the curds are cooked and pressed, expelling whey and creating the dense, tight texture that defines mountain cheeses. This process mirrors that of Gruyère but results in a smaller wheel, weighing approximately 16 lbs.

3. Aging

   • Hoch Ybrig is typically aged for eight months, but those imported by Caroline Hostettler are kept for at least one year to develop greater complexity. During aging, the wheels are washed with a white wine brine, contributing to the cheese’s distinctive sweet and nutty finish.

Flavor and Texture

At one year, Hoch Ybrig presents a smooth, dense texture with a slightly supple quality. The interior paste boasts a deep golden straw color that darkens slightly near the rind. Occasional small holes, or "eyes," dot the cheese, while some wheels develop crunchy crystals formed by crystallized amino acids.

The flavor is bold yet balanced, with prominent notes of caramel and butterscotch, complemented by a fine interplay of salt and acidity. The cheese carries a sweet, lingering finish that reflects the influence of the white wine brine.

Pairing Suggestions

• Food: Hoch Ybrig pairs wonderfully with roasted nuts, cured meats, and dark rye bread. Melt it over potatoes or serve it alongside fresh pears and figs to highlight its caramelized notes.
• Wine: Enjoy with a dry white wine like a Fendant or a light-bodied Pinot Noir. For a richer pairing, try a Chasselas or an aged Chardonnay.

Rolf Beeler is a master affineur, highly regarded in the world of fine cheeses for his exceptional skill in aging artisanal cheeses to their peak flavors. Though he does not produce cheese himself, Beeler has an extraordinary talent for selecting and nurturing raw milk cheeses that embody the unique terroirs of their regions. Based in Switzerland, his work involves collaborating closely with small-scale cheesemakers who are as passionate about quality and sustainability as he is.

Beeler's approach to affinage is both an art and a science. He selects cheeses that show potential for complexity and depth, then ages them under meticulously controlled conditions to enhance their natural flavors and textures. His selections often include cheeses that are lesser-known, bringing them into the limelight and elevating their status among connoisseurs worldwide.

His reputation is built on a foundation of respect for traditional methods and the cheesemakers’ craft, combined with a keen intuition for how a cheese will develop over time. Rolf Beeler's name has become synonymous with quality and excellence in the cheese world, making his selections highly sought after by gourmet shops, restaurants, and cheese lovers around the globe.

Ingredients: Raw cow's milk, salt, cultures, animal rennet.