A Swiss cheese (pronounced “holler hocker”) washed in wine and spices and then aged for a minimum of 10 months. (You can see the slight red wine-ish color on the rind!). Made from thermalized milk, the cheese 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