Thurscheese: Hoch Ybrig
cow’s milk, Switzerland The tasting notes say “washed in white wine brine, aged by ‘master affineur Rolf Beeler near Zurich.’” I say “Raclette!” because that’s what it tasted like. Thanks to my mom’s Swiss heritage, we would have raclette occasionally when I was growing up, cooked on a lethal-looking contraption that melted the entire side … Read more