Appenzeller

The key to Appenzeller cheese is the brine that is rubbed on the rind.
The brine is make with Jägermeister liquor and fermented apple cider.
Jägermeister is a digestif made with 56 herbs and spices at a strength of 35% alcohol.
The Jägermeister Joan used was purchased in Germany by a friend and carried back here just for this cheese
The cheese wheel is rubbed with this brine each day during the three month curing period.


The wheel of Appenzeller cheese

This is brine used to rub the cheese
Made from Jägermeister liquor and fermented apple cider


The affineur rubbing the cheese

Click below to see the wheels when they were cut

Cutting the First Wheels of Appenzeller


Cutting the Second Wheels of Appenzeller



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