Torndirrup Appenzell

Centuries of Swiss tradition and unique brines are patiently handcrafted into this golden wash-rind cheese for 5-9 months, offering rich, spicy aromas with a dense but smooth texture. Leisurely tasting releases complex nut, butterscotch and sweet pineapple notes on the palate.

Country of origin: Australia
Region, town: Denmark, WA
Source of milk: Cow's Milk
Texture: Smooth, Semi-Hard
Flavour: butterscotch and sweet pineapple notes on the palate
Aging time: Minimum 3 months

Serving suggestion: Feature Torndirrup Appenzell on a cheese platter along with other sharp cheeses, water crackers, dried pears, slices of Granny Smith apples and walnuts. Or serve as part of a “Ploughman’s Lunch”, that is, with chunks from a crusty loaf along with unsalted butter, pickled onions, mustard pickles or chutney.

Wine Pairing: Torndirrup Appenzell is a good companion to Riesling or even a hard cider would work. If you prefer red, choose a fruity variety such as a Pinot Noir or a Rhone

*All our cheeses are cut by hand so the weight may vary slightly :)