From the twin canton of Appenzell in northeastern Switzerland comes this fantastically robust and aromatic cheese. Its history dates back at least 700 years – and the flavours may linger on your palate for 700 more! A smooth paste dotted with eyes caused by bubbles of carbon dioxide carries spicy, herbaceous notes. Something that sets Appenzeller apart from many other Swiss cheeses is the brining process it goes through during aging. A solution of wine, herbs and spices add to the complex network of flavours that develop within this cheese, savoury florals, roasted nuts and a tangy minerals are all present.