Another swiss cheese with a long history dating back to the 13th century. This cheese is not dissimilar to Emmentaler or Gruyère, but has its own unmistakeable warm and spicy scent and flavour. The secrecy surrounding the recipe is legendary and is currently used as a running gag in all continental Appenzeller commercials. All we know is that the cheeses are being washed in a brine of cider, white wine, herbs and spices whilst maturing for 6-8 months on frames of pine wood. (And we know how yummy the result is).
What with? Pear Cider and Appenzeller get on famously. Wine-wise you can go white or red. For white wine a Chablis (like our Reserve de Montaigu) compliments the subtle spiciness of Appenzeller. A medium-bodied aromatic Burgundy like Mazets de Saint Victor is a wonderful choice of red.