Aged Alpine with brown butter, roasted onion, and a lingering caramel finish.
Thermized cow's milk Swiss Alpine aged 10-12 months, washed in brine and spice. Brown butter, toasted hazelnut, roasted onion. Order online.
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Old Witch is a thermized cow's milk Swiss Alpine from the Toggenburg valley, aged 10 to 12 months and washed during affinage in brine and a proprietary spice mix. The paste is dense and smooth, breaking into clean slabs under the knife with the fine granular pull you get from a properly aged Alpine.
On the palate it leads with brown butter and toasted hazelnut, then opens up into roasted onion and a deep savory pull through the middle, and finishes long with a quiet caramel sweetness underneath. The brine-and-spice wash is doing real work here, layering that roasted-onion note right into the paste so the cheese reads bigger and more savory than its size would suggest.
Dense and smooth, breaks into clean slabs under the knife with a fine granular pull as it ages. Firm without being dry.
Big Alpine flavor that builds slowly. Brown butter and toasted hazelnut up front, roasted onion and savory depth underneath, a long caramel-sweet pull on the back end.
Long savory finish that sticks around well past the swallow. The brown butter and roasted onion notes linger and ask for another piece.
The fresh milk has mostly cooked off into nuttier territory, but a quiet creamy roundness still threads through the paste.
Toasted hazelnut and brown butter run through the whole bite, with a savory umami pull on the finish that's classic for a long-aged Swiss Alpine.
The brine and spice wash on the rind gives a roasted-onion, savory, earthy note that pulls through the paste without going funky.
No real heat. The character is sweet and savory, not peppery.
Washed rind
The rind is washed with brine and a proprietary spice mix, which is where a lot of the roasted-onion and savory depth comes from. Edible if you want it, but most slice it off.
Challerhocker stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The sweet-savory arc and brown-butter pull want a wine with a little acidity to keep things lifted. Riesling and Champagne cut through the richness; a pinot or a dark lager leans into the roasted-onion side.
Fresh pear and apple bring acidity that lifts the savory pull. Honey and fig jam echo the caramel sweetness already in the paste, and mustard plays off the roasted-onion rind notes.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
