Cheese Review: Wildspitz

Cheese is probably up there as one of my favorite foods. Fancy cheeses can be expensive, but every now and then Erik and I like to treat ourselves to a new cheese. This time we decided on Wildspitz.

Wildspitz originates near the Swiss Alps and is made up of a mix of cow and goat milk. The most notable feature of this cheese is its smell. Yes, it is a smelly cheese. What makes it kind of nice though is that you can actually kind of control the levels of funk. If you want to really experience all this cheese has to offer, let it sit out at room temperature for a bit before eating and let it get nice and stinky. However if you’re not as much into the funk, you can eat it cold straight from the fridge and it has just a mild bit of smell, not too much more than say a provolone. If you do this you may not get the full depth of flavor but it could be a good way to ease into the funk.


It’s kind of hard to describe the flavor. It tastes pretty much what you’d expect a blend of cow and goat milk to taste like; it has the goat cheese tang but it’s tempered a bit by the cow’s milk. It’s strong but not too sharp. It’s yummy to enjoy just on a cracker, but it can also stand up to being used as an ingredient in things and not get lost. And it is a good melting cheese. It does get very stinky when it melts though. I even opened up the kitchen window.


One of my personal tests for a cheese is how it fares in grilled cheese. Well, the grilled cheese I made with this cheese was so yummy I just had to share.

Fruited Wildspitz Grilled Cheese:

  • 2 slices of bread
  • Butter
  • 1/3 cup shredded Wildspitz cheese
  • ¼ cup shredded mozzarella cheese*
  • 1-2 tbsp mango chutney (apricot preserves would probably also work well)

Heat a skillet over medium heat. Butter the outsides of the slices of bread. Place one slice butter side down on the warm skillet. Spread the mango chutney on top. Add the cheeses on top of the spread, and then top with the remaining bread slice, butter side up. Once cheese begins to melt and the bread begins to brown, flip and cook until cheese is totally melted and bread is nicely browned. Let cool slightly (cheese and chutney will be hot!), eat, and enjoy!


*I supplemented my Wildspitz with mozzarella because I didn’t want to use all of my expensive cheese in a sandwich and also because I wasn’t sure yet at the time how well it’d melt.  Since it is a good melting cheese you could definitely use all Wildspitz if you want.  Just up it to 1/2 cup at least.

Should you buy Wildspritz cheese (if budget allows?): Yes! It’s a good introduction into funky cheeses.


Posted on August 14, 2015, in The Snack Report and tagged , , , , , , , . Bookmark the permalink. Leave a comment.


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