A complex raw cow’s milk cheese made in the Swiss Alps and named after the tallest mountain in the region, Schnebelhorn has plenty of deliciously pungent sharpness, wrapped up in a creamy and firm bite.

Schnebelhorn

Reto Güntensperger

There are two types of Appenzeller cheese: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).
Appenzeller is sold in three varieties
- "Classic". Aged 3-4 months (Silver label)- "Surchoix". Aged 4-6 months(Gold label)- "Extra". Aged 6+ months (Black label)

Appenzeller

Appenzeller Käse

This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.

John Hearn

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