Appenzeller, a classic Swiss Alpage cheese ripened by fromager Rolf Beeler, receives its unique flavors from the herbs, liquors and wines that comprise the solution in which the wheels are bathed. The wheels are washed frequently and aged for a minimum of four months, until they develop an herbaceous, nutty flavor and a smooth, milky finish. Appenzeller, Ementhaler, and Gruyère form the classic Swiss fondue trio. Appenzeller, Ementhaler, and Gruyere form the classic Swiss fondue trio. Pair this cheese with Merlot or an Alsatian white wine.