Written by Margaret Leahy
Photographed by Nina Gallant | Styled by Chantal Lambeth
1. KÄSEREI THÖNEN HOLZHOFER
Origin: Wängi, Switzerland
Milk: Raw cow’s milk
+Buzz + Bloom Bold & Floral Honey
Gruyère’s opinionated cousin Holzofer presents a demure, pale yellow paste that belies a punchy flavor profile. At first smooth and sweet, this beer cellar-aged cheese segues into rich and barnyardy the longer it lingers on the tongue. Temper the farm funk and flatter the malt notes with a bold honey.
2. ROLF BEELER VACHERIN FRIBOURGEOIS AOC
Origin: Canton Fribourg, Switzerland
Milk: Raw cow’s milk
+Trois Petits Cochons Cornichons
Resinous, full-flavored, and rich, this semihard cheese is included in the earliest written records of fondue. The paste is dotted with slits like so many narrowed eyes, weeping tears of salty butterfat that beg to mingle with a snappy gherkin.
3. ANDREAS GUT SBRINZ ALPAGE AOP
Origin: Wiesenberg, Switzerland
Milk: Raw cow’s milk
+Bunches & Bunches Handmade Ginger Snaps
As satisfying to say as it is to eat, this “Swiss Parmesan” will tickle your tastebuds with notes of butter before ending with a salted caramel flourish. Channel cozy fireside vibes by pairing this salty sweetheart with a spicy, crunchy ginger snap.
4. LAITERIE DE BELFAUX BELFAUX GRUYÈRE RESERVE AOP
Origin: Canton Fribourg, Switzerland
Milk: Raw cow’s milk
+Rustic Bakery Sweet Onion & Crème Fraîche Flatbreads
They call it classic for a reason. This OG Gruyère is nutty and sweet, perfectly capturing the complexity you’d expect from a traditional Swiss cheese. It might seem daunting to find a pairing that matches its gravitas, but never fear: sweet onion crackers and Gruyère were practically made for each other.
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