Appenzell

Appenzell is made from whole unpasteurized milk by a process similar to that used for Gruyère and Emmental. But before being left to mature the rind is washed with spiced white wine or cider. It comes in a small wheel shape, weighing about 6 to 10 kg (15 to 22 lb); has a brownish rind and a golden-yellow interior with some small holes or ‘eyes’; is firm but elastic in texture; and has a flavour which develops from mildly fragrant to moderately strong as the cheese ages.