Chällerhocker
Cheese Highlights:
Milk Type: Cow’s milk
Rennet: Traditional
Pasteurized: Yes
Style: Semi-Hard Swiss Alpine
Origin: Switzerland
Pairing: Pairs well with full-bodied red wines, such as a robust Zinfandel or a smooth Merlot, and is equally enjoyable with darker, malty beers complementing its rich, nutty, and slightly sweet flavor.
Chällerhocker, a Swiss cheese known for its complexity and depth of flavor, is a relatively recent addition to the world of artisan cheeses. Produced in the Toggenburg region of Switzerland, it's a creation of cheesemaker Walter Räss, who developed Chällerhocker as a variant of the traditional Swiss cheese, Appenzeller.
The name "Chällerhocker" translates to "cellar sitter" in Swiss German, referring to the cheese's aging process in cellars where it is washed and turned regularly. This cheese is made from unpasteurized cow's milk, and its unique flavor is partly due to the special wash of brine and herbs applied during aging. The cheese is aged for a minimum of 10 months, which allows it to develop a dense, creamy texture and a slightly crystalline consistency.
Flavor-wise, Chällerhocker is notable for its rich, nutty profile with hints of caramel and deep, savory undertones. The rind is also edible, adding an extra layer of flavor. Its creamy yet firm texture makes it a delightful table cheese, and it pairs well with a range of foods and drinks. Chällerhocker is excellent with full-bodied red wines, dark beers, or even a strong espresso, making it a versatile choice for different culinary settings. Whether enjoyed alone, on a cheese platter, or as part of a recipe, Chällerhocker offers a unique and indulgent experience for cheese enthusiasts.