Emmi Appenzeller Cheese The raw robust milk that goes into Appenzeller comes from cows that graze in the lush meadows of the region. Cheesemakers wash each wheel with a secret herbal brine infused with wine cider and a mixture of herbs blossoms and other natural ingredients. All of which adds a complex flavor that connoisseurs desire. Appenzeller is noted for its nutty flavor combined with an herbal spiciness suggesting ginger black tea and clover.
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Swiss semi-hard cheese, full-fat, made with raw milk.
Baking and cooking