From the pre-Alps in Switzerland, nutty notes with a spicy finish. Appenzeller cheese is a hard cows milk cheese produced in the Appenzell region of northeast Switzerland A herbal brine, sometimes incorporating wine or cider is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets! We sell 2 types at Mousetrap Cheese. One is classed as 'Classic', aged three to four months. The other is Extra and aged for 6 months giving it more depth of flavour. Only classic is available on the website at the moment. Cow's milk, unpasteurised