Cheesemaker and affineur, Walter Rass is famous for his traditional Swiss Appenzeller cheese. After tinkering with the recipe and aging process, he created the recipe for Challerhocker which means "sitting in the cellar”. This cheese is brine washed and aged to perfection for at least 10 months.
Richly nutty with notes of caramel, sweet roasted onion, and meat stock, this savory cheese is almost an entire meal in itself! Great for fondue or paired with mustards, salami, and thick slices on crusty bread.
Picture credits @ producer