This ‘cream added’ cheese, named after the region’s highest mountain peak, is made by cheesemaker Reto Güntensperger who grew up in a dairy, his bed several steps from the cheesemaking room. The family’s current dairy is a model of modernization & tradition. Fondue! Smother bread & veggies with melted Swiss cheese and make Schnebelhorn the star. Taste: A rich, buttery and creamy expression of an Alpine cheese. Pairings: Riesling, Gewürztraminer, IPA. Made with raw cow's milk and traditional rennet.