Challerhocker

It’s love at first sniff with this delightful Swiss cheese. The initial aroma of Chällerhocker is reminiscent of roasted peanuts and caramel, followed by sweet notes and a lingering salty finish. A dense and silky paste, free from any holes or cracks, makes it easily sliceable with a table knife, perfect for sandwiches, paninis, or cheese boards.

Among the new wave of artisanal cheeses that have recently emerged from Switzerland is Chällerhocker, a delightful creation that stands apart from traditional Swiss varieties. Pronounced "holler-hocker," the name translates to "sitting in the cellar," which fittingly describes the aging process of this exceptional alpine-style cheese.

Aged for just under 12 months atop wooden planks. Each wheel is carefully turned and brushed daily with a simple saltwater brine. This meticulous process contributes to its unique flavor profile. Unlike its regional cousin, Appenzeller, which often hits the market after just a few months, Chällerhocker's extended aging allows it to develop a rich, complex taste and smooth, sliceable texture.

Crafted by cheesemaker Walter Räss in Lütisburg, Switzerland, near Zurich. The milk used in Chällerhocker is delivered twice daily from 13 family farms within a mile's radius of the dairy. This proximity ensures the freshness and quality of the milk, directly influencing the diverse flavors found in Chällerhocker. The cows graze on Alpine pastures, rich with a mix of flowers, herbs, and grasses, which impart vegetal notes like sun-drenched hay and leeks, along with browned butter and a hint of caramel sweetness to the cheese.