This Swiss cheese is crafted in the canton of Appenzell, near the Austrian border. After it ages for approximately three months, Appenzeller achieves it's ideal form: pressed, cooked-curd, brushed-rind cheese with occasional pea-sized holes. It has a pleasently 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.
Wine Pairings: CRU BEAUJOLAIS, SUCH AS CHATEAU DE LA CHAIZE