Appenzeller

Appenzeller is one of the famous names in the Swiss cheese industry, just like Emmentaler or Gruyère. The Appenzell region in Eastern Switzerland with its rolling hills and green pastures is ideal for diary farming. So no wonder these cheeses have made themselves a name in the world.
What makes the Appenzeller so special is the brine. Of course, every cheese maker keeps the recipe of his brine secret. But it is generally made with a mix of herbs, liquor and/or wine.
The brine is also responsible for that dark line just below the rind that can have different colors, often purplish.

INGREDIENTS: Cow milk, salt, rennet, cultures, (herbs&spirits in the brine)

Nutrition Facts per 100g
Water
39g
Protein
26g
Fat
31.5g
Minerals
3.5g
Calories
400 kcal
Joules
1674 kj
Producer Käserei Marcel Tobler, Schachen b. Reute, AR (Eastern Switzerland)
Appearance Naturally red-brown rind
Size 15 lbs, 1 inch diameter
Fat in Dry Matter 51%
Paste Subtly, fatty
Holes Few pea-sized
Affinage Minimum 6 months
Best Sold 9 to 12 months
Taste Aromatic, spicy, strong