This is pronounced “holler hocker”, and translates as “sitting in the cellar”! An alpine cheese from Switzerland – washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks, with the aroma of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Melts beautifully so perfect for fondues or raclettes, as well as snacking.