Walter Rass, master cheesemaker from St. Gallen, Switzerland, created this cheese by altering his renowned Appenzeller recipe. The new wheel is washed with wine, rubbed with herbs and spices, and then aged “sitting in the cellar”. Great melted in fondue, or on sandwiches with caramelized onions. Taste: Dense, creamy; notes of leeks, brown butter and sweet cream. Pairings: White wine, sherry or Madeira. Made with raw cow's milk and traditional rennet.