Now available in the deli in Crich
Appenzeller is a hard cow's milk cheese produced in the Appenzell region going back some 700 years. A herbal brine, sometimes incorporating cider or wine, is applied to the wheels of cheese while they cure. The 'classic' is aged for 3-4 months.
Straw coloured with tiny holes it has a golden rind. It has a nutty or fruity flavour, which can range from mild to tangy depending on the length it is aged.