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

Region : Suisse Seasons :          6840 Grams Minimum 3 months For US delivery maturing extended over 60 days Cooked, pressed hard cheese Cow Milk How to cut your cheeses.