Appenzeller has been described as the most flavoursome cheese from Switzerland. It is a hard cow’s milk cheese produced in a region of northeast Switzerland. It has similar properties to Raclette cheese and can be melted in a similar way. Appenzeller can only come from this specific region due to an exclusive, top-secret brining process. The rind is formed with the addition of a special herbal brine which is applied to the cheese wheels whilst they cure it, which adds its’ delicious flavour and naturally preserves the cheese.
It has a nutty and fruity flavour and aroma, which can vary in strength depending on how long it has been aged for ... ours is 6 months.
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