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Cheese Plate: All Swiss


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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