A Swiss cheese, made with unpasteurised cow’s milk.
This cheese pays a respectful nod to the Appenzeller, but tweaked to perfection by Walter Rass, in his small dairy in St. Gall, south of Lake Constance. Its wonderful, robust flavours, quite unlike any other Swiss cheese, is drawn from the wine washes, spice rub, and ageing in cellars for a minimum of ten months. Incredibly moreish, with notes of salted caramel, sweet hazelnut and buttery browned toast.
Switzerland, St Gall.
200g, 350g, 500g
|Caring for your Cheese||
Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.