Name: Challerhocker

Type of Cheese: Swiss / Alpine

Country of Origin: Switzerland

Milk Type: Raw, Cow

Vegetarian: No

Challerhocker loosely translates to “sitting in the cellar” or “cellar dweller.” The label does a great job of representing that without words—the slightly demonic-looking child peering out of the cellar with excitement to announce to the village that the cheese is ready to eat. The cheesemaker, Walter Räss, leaned into the creepy vibe of the cheese’s original label and created a special edition Halloween version.

A complex alpine cheese, each wheel is washed in a brine made of wine and spices before it ages in the cellar for at least 10-12 months. The aging and brine washing really enhance the cheese’s flavor profile. The washed rind adds earthy, umami flavors that play nicely with the dense and nutty inside. On the pallet there are lovely sweet and savory notes, a hint of caramel and fruitiness, balanced by a slightly salty tang.

Monger Tips:

There are endless possibilities with this cheese. Pair it with cornichons, mustard, a rustic crusty bread, and a cider or Belgian ale. It makes a great grilled cheese or can be added to your next fondue cheese medley. I found that I really enjoy it with caramelized leeks in a savory scone. You can also add it to your quiche or frittata.

But it is Halloween and for this special edition so I’ve done some R&D with different chocolate combinations. It works really well with dark 60%-70% chocolate; milk chocolate brings out the creamy nuttiness of the cheese, and chocolate with nuts is the winner in my mind.

(Side note: Did I mention how much I love the label and how cool it is that we are one of the few shops to get this version?)