Created in 2005 by two young cheesemakers, Mike Glauser and Juerg Wyss, Hanfmutschli or “the joint” is produced in the Emmental region of Central Switzerland.
The unique feature of the cheese is that the interior paste contains hemp oil and is studded with roasted hemp seeds. In addition, the top rind surface displays an imprint of a hemp or cannabis leaf. Despite this, the cheese contains no hallucinogenic characteristics due the heating of the seeds during the cheesemaking process.
For production, raw cow’s milk from the local co-operative is delivered to the cheese plant. at 6.00am. It is filtered and tested before being heated to 90˚F. An hour and a half later, the milk coagulates and is then cut into quite large pieces to preserve the moisture. Shortly afterwards, the hemp seeds are sprinkled into the cut curd which is then transferred into molds where it frains naturally for several hours.
After unmolding, the cheeses are transferred to a maturing cellar where they are washed with salt water to encourage the development of the Bacterium Linens rind.
Aging takes about 5-6 weeks before the cheeses are released.
The texture of Hanfmutschli is semi soft and slightly springy with an interior paste the color of old ivory, punctuated with hemp seeds. The rind is a soft orange-brown, with the distinctive hemp leaf design on the top surface.
Flavors are mild, with refreshing, creamy notes that balance the delicate nuttiness of the hemp seeds.