Instead, my mouth was dazzled by this firm yet creamy cheese with a tangy, almost herby flavour. In my naïveté I thought I had found something special. Of course it was nothing new to our Swiss dinner guests, all of whom have been enjoying Appenzeller for centuries, though they politely let me relish my ‘discovery’. It left me wondering why the only Swiss cheese we get abroad is Emmental or Gruyère.
