Hubaner

HubanerHubaner cheese is made with raw whole milk, with a bit over 53% fat in dry matter. Regular Hubaner is aged four months in an above ground facility, with select cheeses brought to an underground again facility to age more.

Columbia cheese selects cheeses to age and buys at seven months. At this age profile the cheese has a firm, dense paste and pea size, occasional eyes. The paste is silky smooth, with no grit on the palate. Flavors are long and rich, with overwhelming nut and caramel notes and a bit of spice on the finish. The rind is natural and thin, the color of walnut shells.

Sennerei Huban was founded in 1901 as a coop and the first cheese school in Austria. The dairy functions as a 34 member coop, with average herd size of about 15 Brown Swiss cows. All farms are located within 5 k of the coop and fed on pasture or hay year round.

The dairy was rebuilt in 2009 and modernized. In 2011 they bought a new press, which allowed them to focus on Hubaner production.

The dairy processes about 800 k cheese per day. They make mostly Emmentaler and a number of other cheeses, but exclusively produce Hubaner, a regional style of Bunder Bergkase. The head cheesemaker, Hans Kempf, has been there for 14 years.

FORMAT 10lb Tomme
TYPE Cooked/Pressed
MILK Unpasteurized cows milk Brown Swiss/Braunvvieh 34 Contributing herds
RENNET Traditional Calf Rennet
PRODUCER Hans Kempf Sennerei Huban
REGION Vorarlberg State, Austria
AGE 7 months
PROFILE At this age profile the cheese has a firm, dense paste and pea size, occasional eyes.
The paste is silky smooth, with no grit on the palate. Flavors are long and rich, with
overwhelming nutty notes and a bit of spice on the finish. The rind is natural and thin,
the color of walnut shells.

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