The layered complexity of a great beef broth describes the nuanced flavors of this Appenzeller-inspired cheese. Brown Swiss milk, transformed into cheese and long-aged, expresses itself as Nature's version of MSG: robust, bold and mouthwateringly meaty. Lingering long on the tongue, flavor discoveries are unique to the taster. A pleasantly tongue-tingling sensation accompanies longer aged batches along with a fine crystallization that crunches under the teeth. The epitome of milk preservation, each 25-pound wheel represents a distinct moment in time. Wheels are aged from eight to twelve months and harvested by cheesemakers when at their peak.