Appenzeller

This whole-milk cow's cheese is named for an eastern Swiss canton (a state in the Swiss confederation). It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing


Area Suisse	Season Spring - Summer - Fall - Winter	Maturing Minimum 3 monthsFor US deliverymaturing extended over 60 days	Pate Cooked, pressed hard cheese	Milk Cow