Appenzeller Classic   

Cheese type
Hard

Milk type
Cow's milk, non-pasteurized.

Characteristic

Matured for a minimum of 4 months. Medium/strong flavour with a fruity bite. Rind is washed in wine & spices

Description

This cheese has been made in and around the cantons of Appenzeller for as long as 700 years. It is made from fresh untreated milk, obtained from cows which have not been fed on silage. The cheese is matured for approximately 4 months

Place of origin

Appenzell, Switzerland Read more about this location