Essentially Swiss Appenzeller made to a more traditional recipe—one with more flavor.
A raw cow’s milk cheese that’s washed in wine and aged for about a year and, like other great European mountain cheeses, it's nutty and sweet with a fruity finish. It’s amazingly creamy for a cheese of its age with fantastic depth and long lingering flavors.
The challerhocker has been consistently tasting great! Our current wheels are a bit spicy, balanced with bright, fruity notes and a nutty, Alpine richness. Really excellent stuff.