After years of producing traditional Swiss Appenzeller, cheesemaker Walter Rass tweaked the recipe and created his own variation on the classic: Challerhocker. This majestic and tasty mountain cheese is made with Rass’ own rennet and the raw, unskimmed milk from local Saint Gallen farms. The cheese is washed with brine and cave aged for at least 10 months to bring about nutty aromas, a silky smooth paste, and deep flavors.

Challerhocker is a cheese with limitless possibilities. Enjoy it sliced into snackable bites alongside a crisp glass of cider. Drizzle it with wildflower honey. Shred it into scrambled eggs, melt it atop French onion soup, or make it the star of your fondue. Either way, you’ll fall in love with the sweet and savory notes, the rich, meaty flavor, and the salted brown butter finish.