You could call this cheese Appenzeller to the nth degree!  Its maker calls it Challerhocker (sitting in the cellar) --let's call it a triumph! It's a butterscotch, nutty, firm AND creamy deep flavored invention from Walter Rass, winner of the top two tiers in Appenzeller competition 15 times in the last 20 years. Mr. Rass has been on a quest for perfect and pays minute attention to every detail of the making of this unpasteurized cows' milk wonder washed with animal rennet and aged for 10+ months