APPENZELLER (LB)

The brine wash with white wine and herbs gives it such a complex, savory kick that’s totally unique. I’ve been enjoying it thinly sliced on crusty bread for a simple lunch.

The brine wash with white wine and pepper gives this cheese a bold, earthy kick that really sets it apart from milder Alpine varieties. I’ve been slicing it thin for sandwiches, and the herbal aftertaste lingers just long enough without being overpowering.

The washed rind gives it a wonderfully pungent, earthy aroma, and the texture is firm yet creamy as it melts on the tongue. This cheese has been a staple in my cheese board since I first tried it.