#rolf beelfer

[cheesenotes]

How can you not love a cheese with a name like Wildspitz? Then you find out that it's another cheese from master affineur Rolf Beeler, aka the "Cheese Pope" of Switzerland; add in that it's an unusual Swiss thermophilic alpine in that it's a mixed milk cheese made from goat and cow's milk and you've got a winner on your hands. 

 Similar to a Scharfe Maxx, the Wildspitz is a wonderfully pungent alpine with a reddish-brown smeared rind, holding a lightly eyed smooth and buttery paste with a complex, herbaceous flavor that starts out like a tamer alpine but opens quickly into hazelnuts, hay, mushrooms and a woodsy undertone.

Purchased at Brooklyn Larder.

[cheesenotes]

Hoch Ybrig (pronounced hockh EE-brig), one of my favorite Alpine cheeses and another stellar cheese from Swiss master affineur Rolf Beeler. Named after a mountain near Zurich more commonly known for skiing and made from the milk of Simmental cows in the village of Kussnacht near the shores of Lake Zurich.

The wheels are washed in a white wine brine during aging. With a straw to amber colored lightly eyed paste and a scattering of protein crystals and a buttery, complex, gorgeously nutty flavor with hints of caramel and popcorn. Great in a fondue, no doubt, although it would almost be a shame to melt down such a fine cheese.

Purchased at the Artisanal cheese counter.