Pronounced "holler hocker," which roughly translates to "sitting in the cellar," this Swiss counterpart to Appenzeller is brine-washed and spiced, then aged for a minimum of ten months on wooden planks.

Crafted by Master Cheesemaker Walter Räss at Kaserei Tufertschwil, a village dairy with roots in the industry dating back to 1896. Known for its excellence in Appenzeller production, Räss decided in 2001 to explore new avenues by utilizing rich Jersey milk from his brother-in-law’s newly established herd.

The cheese boasts a dense and smooth profile, featuring a silky, fudgy texture. The combination of repeated brine washing and extended aging unveils a remarkable depth of flavor and aroma, reminiscent of roasted peanuts, leeks in brown butter, sweet cream, and caramel. The lingering silky and salty finish of Chällerhocker makes it an ideal choice for the winter months.