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Appenzeller (cow) šŸ‡ØšŸ‡­
Appenzeller (cow) šŸ‡ØšŸ‡­
Appenzeller (cow) šŸ‡ØšŸ‡­
Appenzeller (cow) šŸ‡ØšŸ‡­
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Appenzeller (cow) šŸ‡ØšŸ‡­

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Appenzeller cheeseĀ is a hard cow's-milkĀ cheeseĀ produced in theĀ AppenzellĀ region of northeast Switzerland.

AppenzellerĀ® cheese is one of the greats when it comes to cheese specialities from Switzerland. The most flavoursome cheese in Switzerland has been produced by hand in line with old traditions for over 700 years, and has been awarded PDO status. The gently rolling hills between Lake Constance and the SƤntis mountain range with their wholesome, rich herbal meadows provide the perfect foundation for the natural unpasteurised milk that is used to make AppenzellerĀ® cheese.Ā 

The strictly limited production area guarantees the unique nature of this flavoursome speciality cheese: AppenzellerĀ® cheese can only be produced in the cantons of Appenzell Innerrhoden and Ausserrhoden and in parts of the St. Gallen and Thurgau cantons in line with the traditional recipe. Its unique, tangy flavour is owed to the careful process lasting at least three months involving the brine mixture that includes wine, cider, herbs and spices. The recipe for this herbal brine is a strictly guarded secret. The cheese certificate on the base of each cheese wheel ensures the first-class quality.

Appenzeller Classic is enjoyed by many, thanks to its mild, nutty flavour, and characteristic herbal spicy notes which strengthen as it ages. Ā Pair with a Riesling or a Pinot Noir.