Washing this cheese with a brine solution during aging lends a uniquely funky aroma. Notes of onion and butterscotch shine at room temperature.

Challerhocker, which roughly translates to "sitting in the cellar", is aged on wooden planks for at least 10 months. While aging it is brushed with a special brine recipe created by Walter Rass, who created the original variation of Appenzeller in 2003. With its slightly tacky rind, you'll notice notes of browned butter, onions and hazelnuts. Melt this cheese into fondue or snack on it with a glass of Chardonnay.

MILK: pasteurized cow's milk
TASTING: browned butter, caramelized onion, funky, savory
SERVING: melted in fodue, on grilled cheese, cheese board
PAIRING: chardonnay, Manoa Rum Bar
REGION OF ORIGIN: Switzerland

MADE IN SWITZERLAND