Walter Rass, master cheesemaker for Kaserei Tufertschwil in the canton of St. Gallen, Switzerland, has been honored over the years for his skill in the making of Appenzeller cheese and used his talents to create this lesser known beauty. By changing the curd size, tweaking the temperatures during cooking and lengthening the aging process, a new cheese was created. After the wheels are formed, Challerhocker is washed with wine, and rubbed with herbs and spices, then aged for ten months or more.
Challerhocker's literal translation is "sitting in the cellar" which is exactly where the cheese develops it's depth of flavor. As it rests on wooden shelves, nestled in the dark corners of the aging room, Walter's special wash of wine and spices infuses the paste and brings out nuances not found in other Swiss cheeses. Dense and creamy, Challerhocker tastes like a harmonious medley of melted leeks, brown butter and sweet cream. Savory flavors with a bit of caramel sweetness in the finish makes this an ideal cheese for the colder months.
Challerhocker is made with thermalized milk.
Farm / Company: Chas & Co.
Cheesemaker: Kaserei Tufertschwil / Walter Rass
City, State: St. Gallen (canton), Tufertschwil
Milk Type: Cow
Milk Treatment: Raw
Aging: 10 months
Size(s): 14 pounds