A delicate cheese with a sharp, fruity flavour, Appenzeller is made in Switzerland from unpasteurized milk. The paste is smooth and dense, scattered with a few pea-sized, perfectly round holes. The rind, washed with spices and white wine or cider, is hard and thick. It is ripened for four to six months. Fruity in taste and faintly spicy, Appenzeller goes well with fresh fruits and nuts. It is also popular for spicing up fondues and cheese sauces.
The cheese is made in the northeastern Swiss canton of the same name, near the Liechtenstein border. The genuine article has a coat of arms featuring a bear; the identity of Appenzeller is officially proctected by a special authority in St. Gallen, Switzerland. Also known as Appenzeller.