Appenzeller is a Swiss gruyère style cheese that has been in production for over 700 years and is made in the Appenzell region of Northeast Switzerland. Brown Swiss cows graze on the rolling hills between Lake Constance and the Santis mountain range on rich, herbal meadows which results in very flavoursome milk. Appenzeller cheese is washed in a brine with herbs and spices which all grow locally.
Appenzeller has a beautifully smooth and creamy texture with a fantastic fruity flavour and a little spice. It is tangy and slightly nutty and each cheese has hints of the aromatic herbs and spices from the top secret recipe it has been brined in.
This cheese is aged for 4 to 6 months and is made with raw milk and traditional rennet.
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