After years of producing traditional Swiss Appenzeller, cheesemaker Walter Rass decided to create his own variation on the classic: Challerhocker. Rass makes cheese once a day, using his own rennet and milk sourced from within a mile of his cheese making facility that is dropped off twice daily by the dairy farmers. The cheese is washed with brine and cave aged for at least 10 months to bring about nutty aromas, a silky smooth paste, and deep flavors.
Challerhocker is a cheese with limitless possibilities. Enjoy it sliced into snackable bites alongside a crisp glass of cider. Drizzle it with Mellody honey. Or make it the star of your fondue. Either way, you’ll fall in love with the sweet and savory notes, the rich, meaty flavor, and the salted brown butter finish.
 
Milk: Raw Cow's Milk
Rennet: Animal Rennet
Origin: Saint-Gallen Switzerland