Cheese made from unpasteurized cow’s milk. The processing time for the cheese is 3-4 months. During that time, the cheese is soaked for a few days in cider or white wine that has been flavoured with various types of spices and herbs. Appenzeller has a strong, mature flavour that is slightly nutty.
Fat 31 %
Salt 1.5 %, heavily salted
Unpasteurized cheese made from cow’s milk
Lactose-free, aged at least 3 months
Country of origin: Switzerland
When served as a dinner cheese, Appenzeller is a lovely match with both Beaujolais and Torres wines.