Schnebelhorn

Schnebelhorn

180g
€7,50
€7,50
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Schnebelhorn
  • Schnebelhorn
  • Schnebelhorn
Schnebelhorn

Switzerland · Toggenburg

Schnebelhorn

€7,50
€7,50

Sweet, nutty, and savoury, with undertones of roast onion. Schnebelhorn is a rich and robust cheese. It has a great bite with the occasional crystalline bit here and there. An excellent addition to a cheeseboard.  
ProducerReto Güntensperger TypeHard RennetTraditional RegionToggenburg MilkRaw Cow RindWashed
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Schnebelhorn

Schnebelhorn is a wonderful Swiss cheese made with milk from Braunvieh cows grazing on high altitude pastures. Named after the region’s highest mountain peak, Schnebelhorn stands out for its complex textural and flavour characteristics. During the cheesemaking process, the milk is enhanced by the addition of cream left over from the Appenzeller production from the same dairy. Aged 8-9 months, the cheese develops a pronounced level of distinct alpine cheese brothy flavour. This is balanced by tremendous richness and a lightly piquant kick at the finish. This is a favourite of Sheridans customers.
Serving & Storage
Ingredients & Allergens

raw cow's (milk): 98%; salt: 1. 90%; starter cultures: 0. 09%; rennet: 0. 01%

For allergens, see ingredients in bold.
Recipes

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Reto Güntensperger

Meet Our Producers

Reto Güntensperger

Toggenburg, Switzerland

Cheesemaker Reto Güntensperger grew up in the historic Bodmen dairy, his bed mere steps from the room where his father & grandfather crafted Appenzeller by hand in their 1,500 litre vat. By 1999, his father and two brothers moved operations into the village of Butschwil below, purchasing the fallow dairy and rebuilding it, expanding their family business as their own children grew into the company. The dairy is now a model of balance between modern efficiency and time-honoured tradition. Reto only uses milk from the herds grazing on the high altitudes for this cheese It is a cream added cheese, it is richer and more decadent than most of the cheeses from this cheese-rich region.

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