Appenzeller

Switzerland
Raw Cow’s Milk
Animal Rennet

Tasting Notes

Appenzeller can only be produced in specific areas of Switzerland. The raw, robust milk that goes into this cheese comes from cows that graze in the lush meadows of the region. Cheesemakers wash each wheel with a secret herbal brine infused with wine, cider and a mixture of herbs, blossoms and other natural ingredients. All of which adds a complex flavor that connoisseurs desire. Appenzeller is noted for its nutty flavor combined with an herbal spiciness, suggesting ginger, black tea and clover.

appenzeller-SM.jpeg

Pairing Suggestions

  • Smoked meat

  • Apple soufflé

  • Gourmet mac n’ cheese

  • Fondue

  • Wine = Gewürztraminer

  • Beer = Belgian White