This cheese comes to us through the Adopt-an-Alp program, supporting small Swiss creameries. Cheesemakers and farmers Ernst and Therese Reichenbach, their seven children, and their eighteen Simmental cows make the trek every summer to the pastures high up on the Satteleggli alp to make their Hobelkase. Small creameries like these have been hit particularly hard this year by the pandemic, so supporting them is more meaningful than ever!
Like most alpine cheeses, Hobelkase has a distinct nuttiness that offers notes of toasted almond. The fresh milk is heated in a copper pot over an open fire, which lends a light kiss of smoke. Excellent for shaving over pasta or soup!