Urnascher Hornkuhkase “Urnäscher Milchspezialitäten”

Rich, creamy and boldly aromatic, with nutty alpine depth and a distinctive oniony, funky edge.

Urnäscher Hornkuhkäse is made in Appenzell from thermised cow’s milk and aged for around 10 months. It is a cheese for people who like Swiss mountain styles but want something more expressive and unusual.

Origin: Appenzell, Switzerland
Milk: Thermised cow’s milk
Style: Semi-hard alpine cheese
Texture: Dense yet creamy
Intensity: Strong
Rennet: Animal rennet
Age: Around 10 months
Shelf life: Around 7–10 days once cut

Nutty, fatty and spicy, with an unusual savoury funk that can suggest onion or even tropical fruit as the cheese warms.

Serve with rye bread, apples or caramelised onions, or melt into rösti, gratin or fondue.

Chasselas, dry Riesling, Pinot Noir or malty amber ale all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Die Rote Hexe
For a softer, sweeter Swiss cheese with paprika rind.

Swizzrocker
For a bold but slightly more straightforward alpine profile.

Hornkuhkäse means “horned cow cheese”, referring to the horned Appenzell cows whose milk is used for the cheese.

Ingredients: Thermised cow’s milk, salt, cultures, animal rennet.