This Swiss cheese is crafted in the canton of Appenzell, near the Austrian border. After it ages for approximately three months, Appenzeller achieves its ideal form: pressed, cooked-curd, brushed-rind cheese with occasional pea-sized holes. It has a pleasantly 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.

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  Made from unpasteurized cow's milk; aged for 90 days.


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  Photo depicts whole 15 lb. form of cheese.


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  We cut and wrap this item by the pound.


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  Please contact us if you would like to purchase the whole form.