New and featured Artisanal cheeses at WSM (available in our center store cheese case):

KARLIE’S GRATITUDE | Arethusa Farm, Litchfield, CT

Made in the tradition of French farmhouse Camembert, Karlie’s Gratitude brings the flavors of France to the Litchfield Hills. In just a few short weeks, it transitions from firm and lactic to buttery and oozy, becoming the perfect match for a warm, fresh baguette.

AGE: 4-8 WEEKS
PAIRINGS: DRY AND SEMI-DRY HARD CIDERS, SPARKLING WINES

CHALLERHOCKER Washed Rind Swiss Cheese | Kaserei Tufertschwil, St. Gallen, Switzerland

Walter Rass, the cheese maker from for Kaserei Tufertschwil in the Canton of St. Gallen, Switzerland, uses his years of experience crafting Appenzellar to create an original variation of the time honored favorite: Chällerhocker. By altering the cook temperature, making his own rennet, and using unskimmed milk, Rass presses the curds into molds and allows them to rest a day before initiating the washing process.
Chällerhocker translates roughly to ‘sitting in the cellar,’ which is exactly where Ross keeps the cheese to age. For at least 10 months the cheese matures on wooden planks, each wheel carefully turned and brushed with Rass’ perfected brine.
Due to Its repeated washings, Challerhocker has a slightly tacky rind and smells of peanuts. The paste is firm and smooth, dense enough to be deemed fudgy, with an aroma of brown butter and cashews, and lingering flavors of malt and caramel.
TYPE Cooked/pressed Washed rind
MILK Unpasteurized cow Brown Swiss/Braunvvieh 13 contributing herds (1 herd Simmental)
RENNET Traditional calf stomach Produced on-site
PRODUCER Walter Rass, Kaserei Tufertschwil
REGION Saint-Gallen Switzerland
AGE 10 months+
PROFILE Chällerhocker has a slightly tacky rind and smells of peanuts.
The paste is firm and smooth, dense enough to be deemed fudgy, with an
aroma of brown butter and cashews, and lingering flavors of malt.