Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

I made a wonderful discovery a few months ago in what I call the "discount cheese bin" at my local Whole Foods. It of course isn't truly "discount" - more like a bunch of very small pieces that aren't big enough to sell normally - but you can get a taste of a good cheese for a great price. This is where I found my Appenzeller! I found this cheese to be a bit "gamey" and somewhat tart, but not in an unpleasant way. If I were to try it again, my guess is that it would taste delicious with some spiced nuts or a glass of Merlot.

According to the official Appenzeller cheese website, "The mild, spicy Appenzeller® CLASSIC is treated with the secret herbal brine for at least three months and is one of the most famous Swiss cheese specialities. The idyllic Appenzeller hilly landscape with its rich herbal grass creates the optimal environment for the natural, strong raw milk used to make Appenzeller® cheese. The CLASSIC can be recognized by its silver label."

ali mcmurtrie

ali mcmurtrie

Cheeses

ali mcmurtrie

A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

#7 - Appenzeller

ali mcmurtrie