Käserei Tufertschwil
pronounced "HOLLER-hocker"
| Challerhocker, created by Walter Räss in Switzerland’s Toggenburg region post-Swiss Cheese Union, exemplifies the renaissance of Swiss artisan cheese. Made primarily from unskimmed Brown Swiss milk, sometimes influenced by Jersey cows, it undergoes a lengthy cellar aging with homemade rennet and a brine wash that gives it a dense, fudgy texture and complex nutty, savory flavors. Produced at Käserei Tufertschwil from local milk, it is lactose- and gluten-free but not vegetarian. Noted for its unique label and cult status among cheesemongers, Challerhocker is celebrated for both its culinary versatility and artisan craftsmanship. | |
| Country | Switzerland |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Raw |
| Texture Profile | Dense, Silky, Fudgy |
| Flavor Profile | Nutty, Brown Butter, Caramel, Sweet Onion, Savory |
| Wine Pairings | Viognier, Riesling, Chardonnay, Gewürztraminer, Pinot Noir, Gamay, Syrah, Dry Sherry, Madeira, Vin Jaune |
| Beer Pairings: | Saison, Malty Lagers, Oktoberfest, Hard Cider |
| Food Pairings: | Apple & Onion Jam, Pickled Cherries, Fig Jam, Toasted Hazelnuts, Cashews, Walnuts, Finocchiona, Speck, Bresaola, Cornichons, Pickled Onions |
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