A rustic and robust cow’s milk cheese, Hoch Ybrig is crafted similarly to Gruyère, but during its 6-8 months of aging, affineur Rolf Beeler washes it in a local cider, bringing out some sweetness to balance the intensity of flavor. The cheese is named after a mountain on the shore of Lake Lucerne, not far from where cheesemaker Josef Werder’s dairy is located. Hoch Ybrig showcases what Beeler most loves to do: dream up a new creation and find the perfect cheesemaker partner to bring it to life. The cheese is made from raw milk from local cows that only feed on fresh grass or hay. Enjoy the cheese on its own or melt into fondue or gratins.