Cheese - Hornkuhkase (Alpenhorn)

DESCRIPTION

In this small town in the Appenzell region, all of the cows in each alpine herd retain their horns.  Cream is added each day to the Brown Swiss cow's milk that goes into each wheel of cheese.  With a smooth texture and nutty flavor, this cheese is one of the most memorable yet friendly delights coming out of the Swiss town of Urnäsch today.

 

ORIGIN

Switzerland

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - Spicy pickles, crackers, and pistachios.

 

SUBSTITUTES

Appenzeller or Gruyere

 

INGREDIENTS

Cow milk, salt, bacterial culture, rennet (animal)