Challerhocker, St. Gallen, CHE
Cow, Raw, 12 Months, Butterscotch & Nuts 8
Challerhocker (Swiss German for sitting in the cellar) is produced by cheesemaker Walter Ross. Walter is famous for producing appenzeller, he has placed either 1st or 2nd in the swiss cheesemaking competitions 15 times in the last 20 years. Appenzeller is an AOP protected cheese with a long tradition, challerhocker is Ross’s appenzeller with a twist. Made from raw cow’s milk, with added cream, the cheese is initially washed with white wine steeped in spices, then allowed to form a natural rind during the 12 month aging process (4 months longer than appenzeller). This yeilds a firm cheese, with notes of butterscotch, custard, and nuts.
Pantaleo, Reading, VT
Goat, 6 months, Herbaceous & Peppery 7
This is a goat’s milk cheese (pasteurized) made in the style of sardinian pecorinos. The cheese is produced by a co-op of sardinian farmers and aged for 6 months producing a firm interior under a thin natural rind. The flavor is herbaceous and peppery, with a citrusy tang you’d expect from goats milk.
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