Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Simmental cows from 60 small dairy farms in the region. The wheels are hand-washed with brine—a secret recipe that contains herbs, spices, and white wine, cider, or brandy—and aged seven to 12 months. This special process imparts herbaceous, mildly spicy, and slightly mineral flavor notes.

Appenzeller is world renowned for its smooth texture and rich, complex flavor, which is ideal for fondue or when served raclette-style atop boiled potatoes with pickled vegetables and aged meats. Serve this melty Swiss standout to friends and family and bring the comfort and joy to every holiday party.

Appenzeller and Rosemary Sables

Sablés are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray.

Kale and Appenzeller Strata

This comforting breakfast or brunch casserole can be made in advance for easy entertaining. Add sweet sausage for a heartier version.

Caramel-Poached Pears Stuffed with Appenzeller and Roasted Hazelnuts

A delicious take on a classic winter dessert, these poached pears satisfy all the senses.

Roasted Sunchokes with Bagna Càuda and Melted Appenzeller

This unique and delicious dish makes an exciting addition to holiday entertaining menus. Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century.

Älplermagronen

This traditional Alpine comfort food is the Swiss version of macaroni and cheese. An alternate preparation method is to cover the prepared noodles and potatoes with the cream, cheese, and spices, and bake in a casserole dish until melted and saucy.

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.