Hobelkäse: cheese champion

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Every spring, Gstaad is filled with the sound of ringing cowbells as farmers lead their stock up to alpine pastures as high as 2,000 metres: to lush meadows strewn with aromatic herbs, and into the healthy mountain air. There they make Hobelkäse "plane cheese", which after maturing for two to three years is so hard that it can only be sliced with a tool like a carpenter's plane. Add a glass of white wine, some crispy bread fresh from the wood-fired oven, a sunny terrace – and the holidays can begin!

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