“the baked potato cheese”
made from rich mountain milk, handcrafted and aged by 2 Time World Cheese Champion Michael Spycher. Hornbacher tastes like a “baked potato” rind with notes of roasted nuts, caramel and onions.
Michael Spycher – 2 Time World Cheese Champion
“I learned the art of cheesemaking as a very young man. Through further training I became a master cheesemaker. However, I am convinced that there are many things that cannot be learned to become a world champion. Personally, I often rely on my gut feeling and experience. Both developed over the years and in exchange with older like-minded people who share my passion for cheese. I have been running the dairy together with my wife Monika since 2001. She sells our fresh milk, yoghurts and cheese every day in the dairy shop next door.”
previously only sold in the cheese shop
Michu, as Michael Spycher is called by his friends, has been producing the Hornbacher for 25 years. The cheese got its name from the small river that flows through right next to the dairy. Until 2014 Michu and his wife Monika sold the specialty only in their cheese shop. With growing popularity, the two decide to produce more of the Hornbacher to meet local and export market demands. Not only we think: a good decision!
Affinage in Fritzenhaus by Michu Spycher
A normal cheese cellar is usually too small for the longer maturing of the cheese produced. So in Fritzenhaus, in 2013. Michu convinced his milk suppliers and at the same time owners of the dairy to build their own cellar. Hornbacher is therefore affined by Michu Spycher in his own cheese cellar from the beginning until shortly before delivery to our customers.