Appenzeller

Appenzeller. A must for Fondue! A washed-rind, semi hard cheese aged a minimum of 6 months. Made from unpasteurized cows milk, it has a firm texture and full spicy flavor. Divine is a good description for it. This is a Rolf Beeler selection and the best we have found. Try it cubed with an apertif. Also good with cornichons or cocktail onions, melted on top of boiled potatoes, Swiss-style. Serve with a sparkling red, a brut cider or perhaps a fruity white.