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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.

Additional information


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.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.