@thecheesewheelgvl: Happy Wednesday! We’re kicking off the week with a popular Alpine Swiss, today…. “Hornbacher” What happens when a Swiss mountain cheesemaker creates a cheese that beats more than 3,300 other cheeses from around the world? THIS… is “Hornbacher.” Made in the small Swiss hamlet of “Fritzenhaus” by master cheesemaker Michael Spycher - and sold by our friends at Gourmino (@gourminoltd) - “Hornbacher” is a raw cow’s-milk mountain cheese with a fascinating personality of its own. Traditionally handcrafted for roughly the last 40 years.. the cheese is carefully matured until its semi-hard paste develops extraordinary depth: think roasted nuts, caramel, sweet onion, savory umami, and the unmistakable earthy character that has earned it the nickname “the baked potato cheese.” The name “Hornbacher” itself even derives from the small Hornbach stream that runs beside the mountain dairy where the cheese is produced! Then, in 2024, Hornbacher went from being a closely guarded Swiss specialty to becoming a World Champion Cheese. At the World Championship Cheese Contest in Wisconsin… the younger 8-month version - Hornbacher “Little Brother” - scored an astonishing 98.98 out of 100… defeating 3,302 entries from 25 countries; and giving Michael Spycher his unprecedented fourth World Championship title. But regardless of whether you’re tasting the younger expression or the traditionally matured 12-month Hornbacher… the philosophy remains the same: Exceptional mountain milk, meticulous cheesemaking, and plenty of time aging in the cellar. This isn’t just another Swiss cheese - this is a world champion born in the Swiss mountains. #gvlsc #yeahthatgreenville #CityTasteTest #offthegridgreenville

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