Matured at least 6 months, the black label represents the most mature and flavorful variant of the Appenzeller family. Made in the Appenzell region of Switzerland, 60 village dairies, and freely grazing cows, use an undisclosed, century's old recipe. Part of the mystery surrounding making Appenzeller involves washing the cheese with a secret “sulze” - an herbal brine infused with wine and cider. Enjoy in on a cheeseboard with crackers, in fondues or melted in casseroles. Taste: Robust and intensely spicy; savory, nutty and herbal flavors. Pairings: Riesling, Pinot Noir. Made with raw cow's milk and traditional rennet.