Appenzeller cheese

Appenzeller
Country of origin	Switzerland
Region	Appenzell
Source of milk	thermized cows' milk
Pasteurized	No
Texture	Hard
Aging time	3 months or more[1]
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Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ^ⓘ) 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.