One of the great Alpine-style cheeses, Appenzeller has been around for more than 1000 years and has been a favorite with cheese lovers just as long.
Made in the traditional… well let’s face it… 1000 years ago, tradition was all they had… alpine way by more than 50 co-operatives, Appenzeller is washed in a solution of white wine or cider that’s spiked with pepper and herbs. This washing gives this cheese an extra piquant kick. FYI, each co-operative uses a slightly different recipe for the brine, delivering a slightly different flavor from each producer.
The cheese is available in different ages from 4 months to more than six months. The silver label is the youngest version with the gold label signifying the medium aged and black label covering the extra aged Appenzeller.
Made with raw milk, Appenzeller has small eyes and a dense paste with a fuller flavor than most Swiss-style cheeses. Similar to LeGruyere, yet worlds apart in flavor and fruitiness… you’re gonna love this cheese.
I give Appenzeller 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Snacking and cooking. Use Appenzeller in Fondue and it brings an extra layer of flavor.
Wine Pairing: A hard cider or a sweeter Riesling
Beer Pairing: According to Beer Enthusiast, Mike Wright… Bud Light
Source: Raw Cow Milk