Challerhocker
Translating to sitting in the cellar, Challerhocker is a Swiss cheese that's aged for at least 10 months in the region of Saint-Gallen. It was created by Walter Rass, who based the recipe on Appenzeller, but made some changes such as the temperature the curd is cooked at, aging time, and the fat that is left intact, e.g. it's not skimmed off of the milk.
The cheese is made from cow's milk, and during the aging period, the rind is regularly washed with brine, which is the reason why it has aromas of roasted peanuts, caramel, and aged meat. Its texture is dense, smooth, and silky, while the flavors are reminiscent of leeks, brown butter, and salted caramel as a finish.
Challerhocker doesn't need any overpowering accompaniments, but it's sometimes served on cheese plates with dates, figs, pickles, and caramelized onions. It melts exceptionally well, so feel free to use it in mac & cheese and grilled cheese sandwiches.
This cheese is easily recognizable by its label which depicts a slightly creepy boy peeking out behind a brick wall – according to the creator of Challerhocker, it represents a young man who works in the aging room.
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