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This Swiss cheese is crafted in the canton of Appenzell, near the Austrian border. After it ages for approximately three months, Appenzeller achieves its ideal form: pressed, cooked-curd, brushed-rind cheese with occasional pea-sized holes. It has a pleasantly smooth texture, but this cheese's true allure is its fruity tang. In fact, Appenzeller pairs extremely well with fresh fruit; it melts nicely also.
Made from unpasteurized cow's milk; aged for 90 days.
Photo depicts whole 15 lb. form of cheese.
We cut and wrap this item by hand.
Please contact us if you would like to purchase the whole form.