SWISS APPENZELL

The raw, robust milk that goes into Appenzeller comes from cows that graze in the lush meadows of the region. Cheesemakers wash each wheel with a secret herbal brine infused with wine, cider and a mixture of herbs, blossoms and other natural ingredients. All of which adds a complex flavour that connoisseurs desire. Appenzeller is noted for its nutty flavour combined with an herbal spiciness, suggesting ginger, black tea and clover.