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Kaserei Tufertschwil is a dairy located in Lutisburg, a small town of 300 people in Northeastern Switzerland. Established as a dairy in 1896, the Rass family purchased the property in 1987 and second-generation cheesemaker, Walter Rass, currently runs the dairy using traditional methods. This small community means the Rass dairy is still able to receive milk the traditional way - once in the morning and once in the evening, from cows grazing within a mile of the property. Having spent years making Appenzeller, an AOC protected cheese that must follow strict ingredient and production guidelines. In 2003, looking to make something of his own, Walter put a few twists on the traditional Appenzeller and created Challerhocker. The key to Challerhocker is Walter’s secret brine recipe, which he uses to bathe each wheel as they age for 10-months on wooden planks. This process gives Challerhocker its name, which roughly translates to “Sitting in the Cellar.” Due to repeated washings, the rind of Challerhocker is slightly tacky and has aromas of roasted peanuts and curing meat. The paste is dense, smooth and fudgy, tasting of brown butter, cashews, and caramelized shallots with a slightly fruity-malty finish. Pair with a dark winter night and a glass of sherry by the fire.

Challerhocker

Size
  • 15 lbs
Cheese Type
Alpine
Texture
Firm
Milk
Cow
Milk Treatment
Raw
Rind
Washed
Coagulant
Traditional
Aging
10 months
Producer/Affineur
Kaserei Tufertschwil/Walter Rass
Location
Lutisberg, St. Gallen (Switzerland)
Retail Pack
No