Description: The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell). Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.
Weight: Approx. 200g/ piece
Wine Pairing: Appenzeller balances well with Riesling's high acids and fruit tangy taste.
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.