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.
Appenzeller and Rosemary Sablés
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.
One Cheese Five Ways: Appenzeller
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 Brown Swiss cows from 60 small dairy farms in the region. The wheels are hand-washed with an herbal brine and […]
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.
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.
American Stinkers: How Washed Rind Cheeses Became a National Pastime
They’re a cheese nerd’s most sought-after style. What is it about them?
Cheese Of The Day: Chällerhocker
Our cheese of the day, Chällerhocker, is an Alpine-style wheel with stunning flavor complexity and an unintentionally-created slightly creepy yet very recognizable label.
Chällerhocker: The Cheese With A Name, And A ‘Face’
Chällerhocker’s label was intended to depict a happy scene: A child poking his head outside of a cheese cave, as if to declare, “The cheese is finished! The cheese is aged!”
Planet Cheese: How Do They Do That?
A look at Château Heitenried, the latest offering from Swiss affineur Lustenberger and Dürst
