Appenzell Canton, North-East Switzerland
Slightly sweeter than its big brother Gruyere, this raw milk, high mountain, cow's milk cheese, which has been enjoyed for over 700 years, is washed in a secret herb and spiced brine concoction which both adds fruitiness and nuttiness and mystique. When it's good, there are few cheeses on this planet to rival it. They say wind your watch back ten years if you want to go to the Canton of Appenzell in the north-east of Switzerland due to the old-fashioned ways of some of its residents and has long been the butt of Swiss jokes, but this cheese can look back down its smelly nose at the rest of the country. Eat with a thick water cracker and a glass of Gewurztraminer to compare or crisp, dry Sauvignon Blanc to compliment
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