Challerhocker "Kaserei Tufertschwil"

Origin:Appenzel, Canton of St Gallen, Switzerland

Milk: Cow (raw milk)

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan   

Shelf Life: 7-10 days, this product is cut to order 

Goes well with: Dry Oloroso Sherry, full-bodied and aromatic white wines

Similar cheeses: First koning, Appenzeller, Comte, Swiss Gruyère Vieux

Chällerhocker (pronounced “holler-hocker”) is a stunning raw cow’s milk cheese from the Swiss Alps, in the canton of St. Gallen. A semi-hard, washed-rind cheese aged for at least 10 months, it offers a dense, creamy paste and a deeply savoury flavour. Often compared to a more decadent, aged cousin of Appenzeller, it balances rich alpine notes with hints of roasted root vegetables and sweet cream.

The name Chällerhocker literally means “sitting in the cellar”, referring to its long, slow maturation process — and this is where the cheese truly comes to life.

Terroir & Milk

Produced in the mountain village of Tufertschwil, in the Appenzell region of eastern Switzerland, this cheese is crafted from raw cow’s milk. Walter Rass, a renowned affineur and cheesemaker, modifies the traditional Appenzeller recipe to produce something more complex: adjusting the curd size, controlling the cooking temperatures, and extending the affinage for nearly a year.

Throughout the aging process, the wheels are regularly washed with a light brine, building a supple, sticky rind and a deep, concentrated flavour. Due to the success of the cheese — and its many awards — Rass had to rent two additional cellars near his home to meet demand and properly age the growing number of wheels.

Flavour & Texture

Chällerhocker is dense and creamy, yet sliceable, with a golden interior. On the palate, expect flavours of melted leeks, brown butter, and sweet cream, layered with a gentle caramel finish. The rind adds an earthy, nutty dimension without overpowering the interior, making it an ideal choice for cooler weather and richer pairings.

It’s a cheese that lingers — complex and savoury, yet refined and perfectly balanced.

Pairing Suggestions

• Drinks: Dry Oloroso Sherry, full-bodied white wines, or aromatic Alpine whites
• Food: Toasted rye bread, crisp apples, or served melted over boiled potatoes
• Occasion: A cold-weather cheeseboard centrepiece or a standout fondue ingredient for a luxurious twist

A Little History

Walter Rass has long been celebrated for his Appenzeller-making mastery, but Chällerhocker is his personal innovation. By fine-tuning every stage of the cheese-making and aging process, he created a new Swiss classic. The name evokes its cellar origins, but the reputation of this cheese has travelled far beyond the Alps.

What began as a small production has grown rapidly, and to continue aging his cheeses with the same care and attention, Rass now operates from three maturing sites, including two additional spaces he personally rents. The cheese’s numerous awards — both in Switzerland and internationally — have secured its place among the world’s finest semi-hard cheeses.

Ingredients: Raw cow's milk, salt, cultures, animal rennet.