Kaserei Tufertschwill’s Challerhocker, which roughly translates to “sitting in a cellar”, owes its depth and complexity to exactly that: This cow’s milk wheel ages in a cellar for 10 months, during which it’s also regularly washed in brine. The resulting slightly tacky rind smells of caramel, roasted peanuts, and aging meat, while the firm paste tastes of brown butter and melted leeks with a salted caramel finish.

Country:  Switzerland

Milk:  Cow

Pasteurization:  Raw

Rennet:  Animal

Sold by the 1/2 pound.