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$35.00 / Lb
challerhocker cheese
  • Raw
  • Animal Rennet
  • Age: 10 Months
  • Cow Milk
  • by Kaserei Tufertschwil
  • Switzerland
  • Approachable
  • Soft

Hailing from the Swiss Alps, Chällerhocker is a complex yet approachable Alpine cheese with notes of toasted almonds, sour cream, onion, and a hint of creamy butterscotch. This cellar-aged, cow’s milk cheese is made under the care of famed cheesemaker Walter Räss. Smooth and meltable, it often develops a delicate crystalline crunch. An oaky Chardonnay and dollop of Three Little Figs French Onion Confit are best for highlighting Chällerhocker’s savory undertones.

“Chällerhocker is an Alpine cheese that embodies flavors of umami and nuttiness with a hint of onion. It can add special flavors to any pot of fondue, grilled cheese, or hamburger. A slice of Chällerhocker, a dab of French Onion Confit, and a cornichon is a perfect bite.”
Murray’s Cheesemonger – New York, NY
Unpasteurized Cow's Milk, Salt, Starter Culture, Rennet

Allergens: Milk

  • Chällerhocker translates to “sitting in the cellar,” and the time spent aging is what gives this cheese it’s distinct character.
  • Chällerhocker is washed in wine and spices and then aged for a minimum of 10 months in cellars in the Swiss Alps—specifically, Lutisburg in the canton of Saint-Gallen, Switzerland.
  • The raw cow’s milk cheese is made by cheesemaker Walter Räss, who built his reputation making exceptionally high-quality Appenzeller (a traditional cheese from Switzerland) early in his career.
  • With distinct notes of butterscotch, roasted nuts, and sour cream and onion, Chällerhocker has won the top two spots in a local competition among Appenzeller cheesemakers for 15 of the last 20 years.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • Walter Räss has spent decades mastering the art of cheesemaking.
  • He began his career producing Switzerland’s signature Appenzeller cheese before buying his own farm in 1987.
  • Räss’ farm, the Kaserei Tufertschwil, is a small but mighty family business generating 60 wheels of cheese per day.
  • Between Räss and his wife Annelies, they’ve processed 1.1 million kilograms of milk and 110 tons of cheese for sale across the globe.
  • In the early 2000s, Räss shipped a wheel of young cheese to Murray’s. It was stashed in one of our cheese caves and forgotten about. Many months later it emerged as a delicious and unique Alpine cheese.
  • Murray’s named that cheese Annelies, and thus began a long relationship between Walter Räss and Murray’s Cheese.
Family Owned
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