E N T E R TA I N I N G 202 2 culturecheesemag.com 21
O N E C H E E S E , F I V E WAY S
P
roduced in accordance with a 700-year-old,
well-guarded recipe, this delightfully nutty
Alpine cheese is a crowd-pleaser. Appenzeller
is made in the northeast mountain region of
Switzerland by just three dairy cooperatives,
using the milk of Simmental cows from 60
small dairy farms in the region. The wheels are
hand-washed with brine—a secret recipe that
contains herbs, spices, and white wine, cider, or
brandy—and aged seven to 12 months. This special
process imparts herbaceous, mildly spicy, and
slightly mineral flavor notes.
Appenzeller is world renowned for its smooth
texture and rich, complex flavor, which is ideal for
fondue or when served raclette-style atop boiled
potatoes with pickled vegetables and aged meats.
Serve this melty Swiss standout to friends and family
and bring the comfort and joy to every holiday party. c
Appenzeller
T H ER E ' S MO R E TO T H I S A L PIN E FAVO R I T E T H A N FO N D U E
w r i t t e n a n d p h oto g r a p h e d by J E N N Y B R AVO
