Challerhocker

Cheesemaker Walter Rass uses his years of experience making Appenzeller to create Chällerhocker. By altering the cook temperature, making his own rennet, and using unskimmed milk, Chällerhocker is a more flavorful cheese than what is typical of this region. Chällerhocker translates roughly to ‘sitting in the cellar,’ describing the location where the cheese is aged. The cheese matures for at least 9 months on wooden planks, each wheel carefully turned and brushed with Rass’ simple solution of water and salt. Käserei Tufertschwil is a single village dairy in Lutisburg, Switzerland, a town of 300 people, 700 meters above sea level. Originating as a dairy in 1896, it was bought by the Rass family in 1987. Walter Rass, Master Cheesemaker, honed his skills making Appenzeller, but new Swiss dairy regulations inspired him to create Chällerhocker in 2003. Rass makes cheese once a day, using milk from within one mile of his cheese making facility. Rass has created a cheese rooted in tradition but substantially more flavorful than cheeses we know from this region. Due to Its repeated washings, Chällerhocker has a slightly tacky rind and a scent of peanuts. The paste is firm and smooth, dense and fudgy, with aromas of brown butter and cashews, and lingering flavors of malt and caramel. View Item Spec Sheet