I love almost all sheep cheeses: pecorinos like Grand Old Man or Foja Di Noce, Manchego styles like Roncal or Zamarano, Brits like Berskwell and Spenwood, Americans like Weston Wheel, Shepherd's Basket, and of course Vermont Shepherd, and of course I particularly love the firm cheeeses from the French Pyrenees like Ossau Iraty, Abbey De Belloc, and Tourmalet.
I also love almost all the cheeses aged or distributed by Rolf Beeler.
So it's a mystery to me how I let Stanser Shafkase escape my notice for soooo long. It's a sheep cheese (the name transliterates sheep cheese) from the German side of Switzerland yet it has all the balance and delicate sweetness of the Pyrenees delights, as well as a bit of the hazelnut middle that distinguish so many cheeses of Switzerland. It comes to the U.S via the caves of Rolf Beeler outside of Baden.
I'd pair it with a Pinot Noir, and I'm eager to see what Dave at Spuyten Duyvil thinks about beer matches.