Appenzeller 12 months
The Studer family made the decision to start something fresh in a town where Emmentaler and Appenzeller had been produced for decades. They developed an Alpine jewel that is nutty, oniony, and bacony through trial and creativity! The cheese hardens and crystallizes after a year of age, ready to be chopped up and eaten with a handful of hazelnuts. Put this unique cheese on fresh toast with some sour cherry jam or melt it over some spring vegetables.
Pair with: Chimay Premiere Red