Also known as Appenzell cheese, produced in the rolling hills of Appenzeller, Switzerland, this cheese is manufactured using the same secret "sulze" made from herbs and spices, a recipe handed from generation to generation. Similar in texture to other traditional "Swiss cheese" - firm, pliable and with holes - Appenzeller is also more herbal and mature, with a delicate fruity flavor thanks to a wine wash during curing. Good for melting, feel free to substitute in a fondue.