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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.<ul><li>Made from unpasteurized cow's milk; aged for 90 days.</li><li>Photo depicts whole 15 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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