We’re both particularly fond of the hard Swiss cheeses so were delighted to find one that we weren’t familiar with when stocking up for the weekend at the market today.
Güntensberg is a cheese made by Reto Güntensperger, third generation cheesemaker who is part of the family behind the dairies of Bütschwil and Bodmen in the Toggenburg region of Northeast Switzerland.
You might be more familar with Appenzeller. This is a variation of that and is quite delicious.
It’s a raw milk cheese made using tradtional rennet and aged for 9 months. With a dense creamy texture and notes of grass, butter and cream on the palate it’s lighter and fresher than some of the hard cheeses.
The milk for the cheese comes from 50 contributing herds of Bergmilch Braunvieh – Brown Swiss cows.
It would be wonderful served alongside a Riesling or off-dry Chenin as well as a lightish beer.
