by Walter Rass. Product of Tufertschwil, Switzerland
Pronounced "holler hocker" meaning "sitting in the cellar," this semi-hard Swiss cheese is made of full cream milk and aged over 60 days. Amazingly aromatic with final note of citrus fruit.
Challerhocker is produced in original manner with raw cow's milk. The dough is slightly dry and grainy because of the lenght of time the ripening requires. In the holes already some “tears” congregate. It tastes natural and pure. Challerhocker is best savoured with a good wine and fresh bread.
Ingredients: raw cow's milk, salt, starter culture, rennet.