Country of Origin: Switzerland
Milk-type: Thermized, unpasteurized cow’s milk

This hard cheese is made in the Appenzell region of North-East Switzerland. Appenzeller Classic has a silver label, and is aged for three to four months. It is savoury, buttery and mildly “spicy” (in the sense of flavour, not of heat) character.

During the curing process, Appenzeller is regularly washed with an herbal brine (based upon a traditional recipe) that promotes the formation of a natural rind on the cheese. The paste is smooth and dense, scattered with a few pea-sized, perfectly round holes. Appenzeller goes well with fresh fruits and nuts; due to the uniquely spicy flavour, it is a popular choice for fondue.

Wine Pairings: Semi-sweet whites, late harvest or light wines. Chenin Blanc, full-bodied oak & butter flavoured Chardonnay, Chianti, Piedmont Reds, Cabernet or Zinfandel.

Sizes are approximate – {WEIGHT_POLICY}