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A delicate Swiss 'rind-washed' cheese with a fruity flavour. It's made with whole unpasteurised cows' milk by a process similar to Emmental and Gruyere. Some authorities believe it can be traced back to the 8th or 9th century.

A stronger version 'Appenzell rass (rass meaning sharp), is also made. Skimmed milk, and a much longer period of maturation produce the extra tang.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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