Carolyn Hostettler knows Swiss Cheese better than just about anyone else in the US. As the sole importing agent for Rolf Beeler(the cheese«Pope»: ) cheeses, she brings in some of the best alpine cheeses ever to cross the Atlantic. Hoch Ybrig is a remarkable gruyère type that is unrivaled in balance, sharpness, nuttiness, and overall flavor. His alpage vacherin fribourgeois will make you forget anything you ever thought you knew about great summer-made cheeses. Imagine cows grazing on a hillside, producing fatty milk redolent with alpine herbs and grasses… The soft washed rind cheeses are equally awe-inducing. The Chue Flada and the Stanser Roteli are lovely, stinky, and full-flavored.