A traditional cow's milk Swiss cheese produced in various sized wheels in the Appenzell region of Switzerland.  Appenzeller is marinated in cider or white wine, spices, and salt before aging, which produces  its hard and dry. The fine semi-hard cheese can be identified by its pale, yellowish- to reddish-brown rind and the regular. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavor than Gruyere. Produced in the 11th century by monks.