Appenzeller is a firm, full-flavoured washed-rind cow's-milk cheese from north-eastern Switzerland, famous for the secret herbal brine — the Sulz — that is smeared on its rind throughout ripening. The cure gives the cheese a tangy, spicy, fruity-savoury punch and a powerful, pungent aroma that intensifies sharply with age, from mild and supple to almost ferociously piquant.