A Swiss cheese (pronounced “holler hocker”) washed in wine and spices and then aged for a minimum of 10 months. The cheese is made from thermalized milk, and is dense and smooth without any holes or cracks. Its initial aroma and flavor is of roasted peanuts, melted leeks, brown butter, sweet cream and caramel.
Region: Switzerland, St. Gallen
Milk Type: Raw Cow
Rennet Type: Animal
Age: 10 months