Appenzeller

Appenzeller is a semi-hard washed rind cheese with an herbaceous nutty flavour and a smooth milky finish. It is produced in the mountains of the Eastern part of Switzerland near the German and Austrian borders. Like most Swiss cheeses Appenzeller is made from unpasteurized whole cow’s milk. It is aged for about 7-10 months, with the minimum being 4 months. Appenzeller is best eaten when young or medium aged. The wheels are washed frequently with a special brine that contains white wine or hard cider, herbs, and black pepper. This wash gives the cheese the full fruity flavours it is so famous for. The rind of the cheese is quite hard and varies in colour from light brown to orangey. It has a salty flavour and should not be cracked or slimy. The interior is creamy ivory with small holes, similar in texture to Gruyere but with a more pungent flavour.
Appenzeller is an excellent table cheese and is delicious in any dish that requires good melting properties. Appenzeller, Gruyere and Emmenthaller are the classic Swiss fondue trio.
Wine Pairings Pairs well with Merlot or an Alsatian white. Also excellent when paired with a rich, malty beer such as Bock.