Since the 6th century this cheese has been made in the German-speaking canton of Appenzell in eastern Switzerland. A firm table cheese, it acquires a pungent flavor and spicy aroma due to the way it is matured, being brushed frequently with various herbs, pepper, brine, cider, and white wine during its aging. Appenzeller is one of Switzerland's great name controlled cheeses and is aged for about six months.
Cow's milk, cheese aged 60 days, smooth hard cheese with small holes, cream colored, slightly pungent, inedible brown washed rind with silver foil.
Serve with sweet fruit or melted on raisin bread.