Tag: Appenzeller

It Will All Come Out In The Wash – Josef Part II (Washing the Rind)

In my earlier post I started to document my attempt to make an Appenzeller style cheese.   One of the things that makes this cheese unique is the rind, it is washed with a wine/herb mix that helps to give Appenzeller its flavour and…

A Cheese Is Worth A Thousand Words Too

In An Alpine State Of Mind, Or Josef Part 1

Last month we lost a member of the Much To Do About Cheese family, someone who had supported me through my decision to start making cheese, you could say he was one of my biggest fans.  My family originally comes from the Austria and…

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