This cheese is made from cow's thermised milk by an Appenzell produce, in Switzerland, who has stood out for 30 years making high quality cheeses. Walter Rass pays a great attention to the quality of the cheese, of which only 40 grinding wheels can be produced each day.
The name of the cheese roughly translates to "sitting in a cellar", which is exactly what it does, for ten months.
The paste is creamy and smooth with an ivory colour. The rind is dry, slightly reddish-brown to ochre crust with rustic impression.
FLAVOR: You will find sweet aromas, with notes of butterscotch, salt and a fruity finish.
HOW TO ENJOY: Chällerhocker is best savoured with and fresh bread and is a must on a cheeseboard.
This alpine cheese pairs well with a Pinot Noir or a Chardonnay.
