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Cheese Description:

» Appenzell «

There are two types of Appenzell: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).

Country:	Switzerland
Milk:	cow milk
Texture:	semi-hard


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