APPENZELLER®

SPICE FROM A CLOSELY GUARDED SECRET

When cheese devotees crave something spicy, they look no further than Appenzeller. Using a closely guarded secret recipe that dates back 700 years, only 60 village dairies produce this delicacy in Appenzellerland in the Swiss mountains.

Appenzeller®

Appenzeller®

  • Aged A Minimum Of 90 Days
  • Raw Cow’s Milk
  • Animal Rennet

The raw, robust milk that goes into Appenzeller 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.

  • Gewürztraminer
  • Sake
  • White Beers Such As Belgian Style
  • Ginger Ale And Beer