The Story
Toggenburg, Thermised Cow’s Milk, Traditional Rennet
The small dairy of Walter Rass just north-east of Zurich is where this cheese is made. The milk is heated to a degree that is higher than for Unpasteurised milk, but even so the textures & flavours of the cheese are still very reflective of the Appenzeller style with its sweet hazelnut aroma & chewy texture, although this cheese has a fully more robust taste.
Challerhocker would pair beautifully with Dugois Savagnin Sous Voile or with Quenard's Anne-Sophie Roussette.
Description
Toggenburg, Thermised Cow’s Milk, Traditional Rennet
The small dairy of Walter Rass just north-east of Zurich is where this cheese is made. The milk is heated to a degree that is higher than for Unpasteurised milk, but even so the textures & flavours of the cheese are still very reflective of the Appenzeller style with its sweet hazelnut aroma & chewy texture, although this cheese has a fully more robust taste.
Challerhocker would pair beautifully with Dugois Savagnin Sous Voile or with Quenard's Anne-Sophie Roussette.
