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Appenzeller is a glorious alpine milk cheese produced in Northern Switzerland, in the Appelnzell region and neighbouring cantons of St Gallen and Thurman. Tax records show the cheese goes back 700 years! It is one of three classic mountain cheeses along with Gruyere and Emmenthaler. The cheese is bathed in a secret mix of wine, spices and cider then left to ripen, and constantly applied to the rind as a cure. This is where It develops its unique flavour. 

Appenzeller makes a perfect cheese for fondue. You can mix it with Gruyere and/or Raclette for the ultimate Swiss selection. It goes well melted in toasties, or grated and heated on French Onion Soup, in savoury tarts, omelettes and more!

Enjoy your Appenzeller after it sits in room temperature for 30 mins. Have it with a side of Pinot Gris or Apple Cider, along with crisp apples and fresh nuts. Appenzeller has a smooth texture and a balanced sweet, smokey, spicy and fruity flavour. You may also taste the occasional crunchy lactate (salt) crystals in your bite! 

Pinot Gris, Riesling or Gewürztraminer,
beer and cider.

Wine/Beer pairings

Sight: Small eyes (pea sized), supple ivory to pale interior. Browny, orange rind.


Touch: Firm, semi-hard 


Smell: Fruity, sweet, 


Taste: Fruity, spicy, smokey, sweet, lactate crystals.


Goes well with: Apple, grapes, crusty bread, sultanas, dried apricots, dried pears, almonds, walnuts, pecans


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