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.
Matthew Rought –
The Appenzeller is so smooth and creamy. It’s the best cheese I’ve had outside of Switzerland.
Isabelle Regester –
That cheese is probably one of our very favorite. Strong, flavorful. Delicious!
Heidi Junger –
The taste of this cheese takes me back to my childhood in Europe. It’s excellent and I’m happy to have found it in the US.