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Lady Zella is an Appenzellar-Style cheese. With its elastic texture and mild, sweet flavor, it reminds me of a cross between an Asiago and Gouda. The crowning glory of this cheese is her rind which is developed by frequently washing it with a tea made of dried herbs, mead (or wine), and b.linens.

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CHAPTERS
00:00 Lady Zella
00:35 Culture
01:16 Rennet
03:10 Cutting
03:23 Method Overview
03:57 Stirring and Cooking
06:40 Washing
08:23 Pressing
09:10 Brining
09:51 The Tea
11:40 Washing the Cheese
16:05 Cave Aging
17:08 Cutting
17:42 Tasting
19:25 The Melt Test
20:00 What a Lady!

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