Smooth, firm, dense, straw-coloured paste, orange, sticky rind and a full, spicy flavour.

Appenzell is a canton (region) of Switzerland, located between Lake Constance and Liechenstein. The cheese was first made in the 8th or 9th Century at a time when cheese was used as currency in Switzerland. So called 'Alpkase' cheeses were used as a means of acquitting taxes, as well as being taken over the Alps to Italy to be exchanged for rice, spices and wine. Swiss cheese making was renowned across Europe, and in fact became so popular that after 1571, cheese merchants were only allowed to export butter and cheese that exceeded the needs of the canton.

Appenzeller is a semi-hard cheese, which matures a little quicker than the other well known Swiss hard cheeses such as Emmental. Once the cheese has been lightly pressed it is initially dipped in brine baths containing white wine or cider, yeast, pepper and a mixture of spices. It is then matured for 3 to 4 months, after which it is brushed with the same liquid. This brushing is especially important in imparting the distinctive flavour of Appenzeller.

Appenzeller is made from unpasteurised cow's milk. The small brown cows which are a familiar sight on the Swiss Alps are highly prized for the quality of their milk. The cheese is produced as a wheel which is 30-33cm in diameter and 7-9cm thick weighing 6-12 kg. It is a full fat (45-50%) cheese made from unpasteurised milk. Its silky semi-hard texture and slightly spicy flavour make it an ideal ingredient of a traditional Swiss Fondue. The rind is dry with a spicy aroma.