Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyere but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate.
Originally from the canton of Appenzell in the Swiss mountains, close to Austria; it is now also manufactured in other areas. Small brown Swiss cows graze on the rich pasture of the alpine forelands and the milk they produce is made into a delicious and full flavored Swiss gourmet cheese, of which the recipe is still kept a secret.
Appenzeller's maturation time is 7 to 12 months and usually peaks at around 9 months. Appenzeller has a characteristic light tan color, which comes from continuous brushing with a special mixture of herbs, wine or cider and salt. Try some now and find out why it is considered an excellent Swiss gourmet cheese.
We hand-cut and wrap this cheese in wedges of 1 pound and 9 ounces.
Ingredients:cultured milk, salt, enzymes.