Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks.  The repeated brine washing and extended aging reveal a great depth of flavour and texture unlike any Swiss cheese. Its initial aroma and flavour is a lovely concoction of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Made by cheesemaker Walter Rass, the lingering silky, salty finish of Challerhocker makes it an ideal cheese for the winter months. The cheese pairs ideally with a glass of Pinot Noir, Chardonnay and Cider.

Challerhocker

Käserei Tufertschwil

Gruyère is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes.

The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty.

This authentic Gruyère AOP is a product of a partnership between Fromagerie Le Crêt and affineur Fromage Gruyère SA.

Master Cheesemaker Jean-Marie Dunand runs the village dairy at 2,950 feet above sea level in the heartland of traditional Gruyère production in the Fribourg region of Switzerland. The dairy, which dates back to 1900, has been run by Dunand since 1986.

He makes 18-20 wheels of Gruyère each day, 365 days a year, using freshly delivered milk from eight small local farms. The cows graze on mountain pasture, and the unique composition of the grass is reflected in the cheese.

Gruyère 1655

Fromagerie Le Crêt

This is a wonderful raw milk farmstead goat cheese from the Rizet family in the Auvergne region of France.

It presents as a lovely cylindrical round with a lightly mold mottled rind giving it a haze of blue in appearance.

Stark white in the paste, it shows a translucency just under the rind as it ages.

Rich and buttery, fresh and lightly tangy, it is an extraordinary expression of a classic goat cheese.



Nick

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