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Hoch Ybrig

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Hooked on Cheese: Hoch Ybrig

Hooked on Cheese: Hoch Ybrig | The Daily Meal

hoch ybrig raw milk swiss cheese. (crunchy, nutty, kind of tastes like licking an armpit)

Cheese Fondue

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating. As an additional treat, when you're almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown…

Say What? A video to cheese pronunciation from some goats. Ever at a loss for words in the cheese shop? Here are the proper pronunciations for twelve of the most tongue-twisting cheeses on the shelf: Bleu d'Auvergne, Cabecou, Chabichou du Poitou, Epoisse de Bourgogne, Fleur du Maquis, Garrotxa, Gjetost, Hoch Ybrig, Idiazabal, Vacherin Mont d'Or, Ossau-Iraty, and Valencay. Straight from the, er, horse's mouth.

Righteous Cheese

Hoch Ybrig is named after a popular skiing mountain & quite confounding to pronounce: HOKE ee-BRIG. It’s a firm, dense, cow's milk cheese aged by Rolf Beeler, a Swiss affineur, who seeks out only the best quality Swiss cheeses to mature at his aging facility. With meaty broth-like aromas, it unveils a well-balanced flavor of toasted nuts, earth, butterscotch and caramel. Try this big, bold cheese with stouts or porters. Bonus: Hoch Ybrig is not only excellent for snacking, but melts…

Rolf Beeler Hoch Ybrig - approx 8oz