Appenzeller

Type of Milk:

Cow, unpasteurized

Origin:

Eastern Switzerland, near a town called Appenzell

Rind:

The rind is a result of periodic rubdowns of brine, white wine and herbs

Flavor:

A distinct Swiss flavor, with a fruity sharpness and slightly spicy, herbal character

Uses and Pairings:

Appenzeller melts well in gratins, sandwiches and fondue. It pairs well with fruit, such as apples, and is delicious washed down with lighter beers and fruity red wines.