Region: Käserei Tufertschwil, Switzerland
Milk Type: Un-pasteurised Cow
An extremely complex cheese made in the Appenzeller Style.
Cellar aged for 10 months & washed with brine during maturation, it develops a meaty aroma with hints of caramel & roasted peanuts.
It has a dense, silky smooth texture & tastes of brown butter, melted leeks with a salted caramel finish.