Pronounced ‘holler hocker’ and translating to sitting in the cellar, this cheese is washed in brine and spices and matured for 12 months. Closer inspection on the label indicated this cheese starts life as an Appenzeller style cheese but through great affinage becomes something truly iconic. Rich in character with an off dry flavour of hay, straw and deep umami linger.
Origin: St Gallen, Tufertschwil, Switzerland
Style: Smear Ripened, Cows Milk