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Chällerhocker

The last cheese from the trial production made from Jersey milk, which was sliced and tasted at 13 months, was the deciding factor in making a more mature semi-hard cheese. After the Fuchs company in Rorschach agreed to include the cheese in their range in February 2003, the first daily production of Chällerhocker was produced on February 19th, 2003. The Fuchs company's condition was that the cheese should be given a name and a corresponding label. The first Chällerhocker was brought onto the market at the end of November 2003. Initially one daily production was produced per month, but the number of production days increased from year to year. In 2007 the Chällerhocker was presented at the Fancy Food Show in San Francisco, and in 2008 the first retailer in Germany who wanted to market the Chällerhocker was found. As quantities continued to rise, it was no longer possible to produce the entire amount of Appenzeller cheese allocated by the variety organization. Since the decision was made in 2006 to expand the cheese dairy in Winzenberg, the entire quantity of Appenzeller cheese was definitely transferred to the Winzenberg cheese dairy in May 2014.

The Chällerhocker is a semi-hard cheese made from whole milk, in which about half of the milk quantity (evening milk) is thermized.

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