Cheese - Hornkuhkase (Alpenhorn)
DESCRIPTION
In this small town in the Appenzell region, all of the cows in each alpine herd retain their horns. Cream is added each day to the Brown Swiss cow's milk that goes into each wheel of cheese. With a smooth texture and nutty flavor, this cheese is one of the most memorable yet friendly delights coming out of the Swiss town of Urnäsch today.
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Mahon and Delice de Bourgogne
- By Origin - Saint Nectaire and La Bonde d'Antan
- Pairings - Spicy pickles, crackers, and pistachios.
SUBSTITUTES
INGREDIENTS
Cow milk, salt, bacterial culture, rennet (animal)
More Images
Cheese - Hornkuhkase (Alpenhorn)
DESCRIPTION
In this small town in the Appenzell region, all of the cows in each alpine herd retain their horns. Cream is added each day to the Brown Swiss cow's milk that goes into each wheel of cheese. With a smooth texture and nutty flavor, this cheese is one of the most memorable yet friendly delights coming out of the Swiss town of Urnäsch today.
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Mahon and Delice de Bourgogne
- By Origin - Saint Nectaire and La Bonde d'Antan
- Pairings - Spicy pickles, crackers, and pistachios.
SUBSTITUTES
INGREDIENTS
Cow milk, salt, bacterial culture, rennet (animal)
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
In this small town in the Appenzell region, all of the cows in each alpine herd retain their horns. Cream is added each day to the Brown Swiss cow's milk that goes into each wheel of cheese. With a smooth texture and nutty flavor, this cheese is one of the most memorable yet friendly delights coming out of the Swiss town of Urnäsch today.
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Mahon and Delice de Bourgogne
- By Origin - Saint Nectaire and La Bonde d'Antan
- Pairings - Spicy pickles, crackers, and pistachios.
SUBSTITUTES
INGREDIENTS
Cow milk, salt, bacterial culture, rennet (animal)
