Look out Gruyere, there are some new Alpines in town—and they are good! Master cheese maker Walter Rass, a well-known producer of Appenzeller, has tweaked the ancient-alpine-formula by thermalizing cow’s milk, adding a bit more cream, washing the formed cheese in a brine, and then really letting it age (directly translated, “challerhocker” means “sitting in the cellar”).
Its initial aroma and flavor is of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Melts magnificently in a sandwich or atop soups and pairs perfectly with an oloroso sherry or a Belgian Tripel Ale.
Country/Region: Switzerland, St. Gallen
Milk Type: Raw Cow's Milk
Age: 10 months