Appenzeller is originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed with a special mixture of herbs, wine and salt.
Appenzeller is made with raw milk from brown Swiss cows that graze on the rich pasture of the alpine mountains. The gourmet cheese is aged a minimum of 3 months and develops a delicious full flavor. Appenzeller is one of the three classic fondue cheeses, but it is also fine as a table cheese with fruit and crackers and since it easily melts try a Swiss grilled cheese.
We cut and wrap this cheese in wedges of 1 pound and 8 ounces.
Ingredients: Fresh, part-skim cow's milk, cheese culture, salt, enzymes.
Ingredients: cultured milk, salt, enzymes.