Walter Rass - WallyKase *Third of a Pound*

Walter Rass - WallyKase, Third of a Pound

Walter Rass makes WallyKase in the Appenzeller tradition, and it carries all the hallmarks of a master cheese maker: an elastic, smooth paste with few eyes, a light dappling of crystals, and a flavor balanced between warm cream, malt and dried onion.

Why you'll love it

• Raw cow's milk — unpasteurized, from Switzerland
• Appenzeller profile — the style Walter Rass built his reputation on
• Elastic, smooth paste — few eyes, so it slices into clean even pieces
• Crystals in the paste — the small crunch that comes with careful aging
• Cream, malt and dried onion — savory and approachable rather than aggressive

How to enjoy Snack on it in thick slices with dark bread, or melt it over potatoes with plenty of black pepper. It also makes a fine, if unconventional, fondue for two.

Approachable enough for a Tuesday and distinctive enough to remember, which is a hard balance to strike.