by Sophia Stern
Why we love the cheese
This is the first cheese I ever learned how to sell when I was an 18-year-old cheesemonger! Iconic for its creepy ‘cellar dweller’ logo, Chällerhocker has gained international fame and is a true crowd favorite at our cheese counter. Try it and you’ll understand why. A Swiss original by Walter Rass, this creamy, richly nutty cheese from the Swiss Alps honors the traditions of Alpine cheesemaking that we’ve come to know and love. It is decadent and delicious, with depth that makes you crave piece after piece. The fresh wheels are washed in wine and spices and then aged for a minimum of 10 months in Alpine cellars. The resulting flavors are intensely umami, full of heavy cream, garlic, and beef broth
Why we love the wine
Roterfaden makes this white blend from ancient Germany terraces, a feature so significant to the final product, they named the wine after it. This “Terraces” white is bright, refreshing, and citrusy and is made up of Reisling, Weissburgunder, and Kerner. Producers Hannes Hoffmann and Olympia Samara biodynamically farm 4 hectares of grapes on steep, terraced vineyards of pure limestone. All work in the vineyards and cellar is done by hand. Winemaking is minimalist: native yeast fermentation, aging in old barrels, no fining or filtration and small additions of sulfur prior to bottling. Flavors of orchard fruits mixed with Meyer lemon are supported by a minerality that carries this wine to a dry and refreshing finish.
Why we love the pairing
Challerhocker is very rich and very flavorful, so the crisp acidity in the wine is much needed. The Roterfaden has enough acid to cut through the decadence of the Chällerhocker, while still letting both cheese and wine shine. The green notes in the wine also highlight some of the allium notes in the cheese, drawing out roasted garlic and caramelized onions from the Chällerhocker. The sweetness in the cheese is balanced with the minerality from the wine, offering a delightful and crushable combo.
What else you should do with it
Make a loaded baked potato! Use the Chällerhocker as your grated cheese topping. Roast some Russet potatoes in the oven and load them up with whatever you like, like sour cream, chives, crispy bacon, but most importantly grated Chällerhocker. The wine will both complement all the savory notes in your dinner and cut through the richness with its acidity.