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Appenzeller Classic Cheese
Appenzeller cheese is a semi firm cow’s milk cheese produced in the Appenzell region of northeast Switzerland. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. Appenzeller is made from fresh raw milk from free range, grass fed cows of the mountain ranges The mild, spicy Appenzeller CLASSIC is treated with the secret herbal brine for at least three months and is one of the most famous Swiss cheese specialities. The idyllic Appenzeller hilly landscape with its rich herbal grass creates the optimal environment for the natural, strong raw milk used to make Appenzeller cheese. The CLASSIC can be recognised by its silver label.
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