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Switzerland- Cow's Milk.
This Swiss cheese is crafted in the canton of Appenzell, near the Austrian border. After it ages for approximately three months, Appenzeller achieves it's ideal form: pressed, cooked-curd, brushed-rind cheese with occasional pea-sized holes. It has a pleasently smooth texture, but this cheese’s true allure is its fruity tang. In fact, Appenzeller pairs extremely well with fresh fruit; it melts nicely also. Wine Pairings: CRU BEAUJOLAIS, SUCH AS CHATEAU DE LA CHAIZE Milk: Unpasturized Cow's Milk Fat: 25% Origin: Switzerland |
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| Milk Type: | Cow |
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
