Chällerhocker is a relatively new cheese created by Master Cheesemaker Walter Räss of Kaserei Tufertschwil, a village dairy with industry roots going back to 1896. Known for years for excellence in the production of Appenzeller, in 2001 Räss decided to move in a different direction after being prompted to utilise rich Jersey milk from his brother-in-law’s new herd.

Pronounced ‘holler hocker’, which roughly translates as ‘sitting in the cellar’, this Swiss cousin of Appenzeller is washed in brine and spices and then matured for a minimum of 10 months on wooden planks.

The cheese is dense and smooth, with a silky, fudgy texture. The repeated brine washing and extended ageing reveal a great depth of flavour and aroma; a combination of roasted peanuts, leeks in brown butter, sweet cream and caramel. The lingering silky, salty finish of Chällerhocker makes it an ideal cheese for the winter months.

Country of Origin: Switzerland