Holzhofer Rezent

Holzhofer Rezent may not have the name recognition of other Swiss cheeses, but it’s a total gem: a farmstead wheel packed with a piquant kick and some crunchy crystals. It is aged around 8 months in a former beer cellar. The Holzhof farm, where it is made, focuses on sustainability in their operations, converting cow manure into enough electricity to run the dairy and even sending the extra power to the greater community.