This hard mountain cheese is named for the Swiss canton (region) of Appenzell. Made from raw cow's milk, it has the classic flavor profile of an Alpine cheese: fruity, nutty, and piquant, with a lingering finish and a barnyardy aroma. The palette of flavors and the light tan rind comes from a continuous brushing with a traditional mixture of spices, wine and salt. One of the classic "fondue three", it also makes a fine table cheese, served with fruit and whole-grain bread. Approximate weight 8oz.