Chällerhocker - Walter Rass, Käserei Tufertschwil
Created by Walter Rass, the master cheesemaker at Käserei Tufertschwil in Switzerland, Chällerhocker is based on an Appenzeller recipe. Walter creates his own rennet rather than using the commercial type. Although based on Appenzeller, Chällerhocker's recipe differs considerably. The curd for Chällerhocker is pressed into the molds for a day before being washed in a brine solution.
Chällerhocker, which translates to “sitting in a cellar,” does just that for ten months. During that time it is regularly washed with brine. Walter works with dairy farmers located within about a mile’s radius of the dairy. Twice daily the farmers bring the milk directly to the dairy and cheese is made once each day. Villagers and locals can also stop by the dairy to buy Chällerhocker. Chällerhocker is an extremely complex Swiss cheese. Its texture is dense, and silky-smooth. The rind is slightly tacky and smells of caramel, roasted peanuts and aging meat. Chällerhocker tastes of brown butter and melted leeks with a salted caramel finish.