Appenzeller is one of the classic cheeses from Switzerland, named eponymously after the region (canton) in which it is made — Appenzell.
There are rules which have to be followed to make Appenzeller an Appenzeller, namely where it is produced, the recipe used to make it, and how it is aged.
The recipe to make Appenzeller requires unpasteurized brown Swiss cow's milk to be used. The curd are formed into wheels of approximately 14 lbs, and as it ages it is bathed in a brine mix.
Aging is where the flavour comes through, and this is where the Swiss aging-master Rolf Beeler takes his cheeses to the next level, beyond other regular Appenzellers. First of all, he selects only wheels made from farmers that he knows well, and that he trusts the quality of the milk. He then takes the wheels, and ages them for 9 months, with intermittent baths in a brine containing herbs, wine and liquor.
The resulting cheese is the best Appenzeller you can have: it's aromatic of herbs, powerfully nutty, funky, spicy and peppery.