Semi-hard Alpine with nutty depth and bold herbal-brine character.
Swiss Alpine cheese aged 6+ months with an herbal-brine wash. Nutty, piquant, long finish. Order online. Ships to 48 states.
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This is a semi-hard cow's milk cheese aged in the caves for a minimum of six months, earning it the Black Label. The paste is straw-colored and dense, dotted with small "eyes", and breaks into clean slabs under the knife. The flavor is nutty through the middle with a real piquant tingle on the back of the palate, the herbal-brine signature lifted by the extra time in the cellar. The rind is golden-orange, washed, and aromatic right up to the edge of the paste.
If you already love a long-aged Alpine, the Black Label is where Appenzeller starts to flex. The brine wash gives it a unique character, and at this age the herbs, the salt, and the toasted-hazelnut depth all sit in balance.
Firm and dense semi-hard paste, smooth under the knife with the slight crumble of a longer-aged Alpine. Breaks into clean slabs rather than shaving off in curls.
Bold and assertive for an Alpine, with the herbal brine wash pushing nutty depth into something piquant and lingering. Not stinky, just confident.
Long, savory finish that holds the herbal-brine note and a salty nuttiness on the back of the palate for a good half minute.
Most of the fresh-milk character has cooked off in the cave, leaving just a thread of buttery cow's milk underneath the bigger flavors.
Toasted hazelnut and browned butter run right through the middle of the paste, the classic aged-Alpine signature pulled up a notch by the extra months.
A clean herbal, slightly vegetal pull from the brine wash, more cellar and dried herbs than barnyard.
A real piquant tingle on the back of the palate, peppery and lifted rather than hot, the trait that earns the Black Label its reputation.
Washed rind
Washed, golden-orange natural rind carrying the herbal brine straight into the paste, with a savory, slightly funky aroma right at the edge.
Appenzeller stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Off-dry whites and a juicy Pinot soften the piquant finish, while a Trappist ale or dry cider echoes the herbal brine on the rind.
Crisp orchard fruit and a touch of honey cushion the sharp herbal bite, and mustard or cornichons play into the savory, alpine-larder character.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
