This Swiss cheese dates back to the time of Charlemagne, making it one of Switzerland's oldest cheeses. It originated in the Appenzell region and today is also made in the territory of St Gallon. This cheese is protected by the rules of regional production (similar to the AOC system in France) and is best produced from the milk of the summer pastures. It has a dry, pale yellow to burnt orange rind which is due to it being washed in a combination of spices, white wine and salt (the spices used have always been a secret mix). It is firm and dense with buttery and fruit overtones when young, changing to hot toast and yeast extract as it matures. When storing this cheese it is best to use a kitchen paper such as greaseproof as plastic wrap causes it to sweat. It is a wonderful fondue cheese served with an Alsace Riesling.