Cheesemaker Reto Güntensperger grew up in a Swiss dairy family, his father and grandfather crafting Appenzeller by hand in their 1,500 liter vat. By 1999, the family had moved into the nearby village of Butschwil, rebuilding an abandoned dairy and expanding their family business. The dairy is now a model of balance between modern efficiency and time-honored tradition.

Güntensberg is the family's namesake cheese, a variation on Appenzeller that incorporates Reto's own housemade cultures and raw, whole milk. The cheese's golden brown rind encases a firm, densely creamy paste. The flavor is brightly lactic at first, then warms into notes of buttered popcorn, cream and egg yolks.

Available by special order.

Farm / Company: Käserei Butschwil/Columbia Cheese

Cheesemaker: Reto Güntensperger



City, State:

Region: St. Gallen

Country: Switzerland

Milk Type: Cow

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 5 months

Size(s): 15-pound wheel