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The Cheese -MOUNTAIN CHEESE! This cheese is rich and savory. Big and full of umami, ChÃ¤llerhocker can hold its own next to the biggest chocolates, wines, or scotch. This is a perennial favorite in our alpine cheese assortment. Walter RÃ¤ss used to make Appenzeller another famous Swiss cheese that is usually sold much younger than the 10 months Challerhocker is aged. But when his brother in-law started bringing Jersey cows to Switzerland he was asked if he could make a good cheese from the milk. The Jersey Milk is higher in fat than that of the Brown Swiss cows traditionally used in the area. After a bit of tinkering ChÃ¤llerhocker was born.Â
Soon Walter stopped making Appenzeller altogether because ChÃ¤llerhocker had taken off, both in Switzerland but especially in the United States. The wheels are washed in brine and have a paste that is dense and incredibly smooth. There are usually just a few crystals floating around for your mouth to find. It will pair well with Brown Ales, Bocks and fortified wines like sherries and madeira. #HOLLAFORCHALLERHOCKER
Made by: Walter RÃ¤ssÂ
From: Tufertschwil, Switzerland
Raw Cow Milk,Â Traditional Rennet