Appenzeller

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese. Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282. However, the manufacturing process is not mentioned and may have been different from currently. About 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.

Source: Wikipedia