On our last trip to Formaggio Kitchen we had a taste of a what the counter person called a Swiss cheese, something called Challerhocker. What, no holes? Apparently Switzerland has been making a wider range of cheeses recently. We liked it so much we got twice as large a wedge as we usually do. We didn't get enough.
It is a semi-hard cows milk cheese. The taste has nutty and caramel notes. The texture includes crystalline bits like in Mimolette. Where will we put a whole wheel of cheese?