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A recipe for a spinach casserole / gratin calls for topping it off with Appenzeller before putting it in the oven. I cannot find Appenzeller in the store. distinguishes between classic, surchoix, and extra Appenzeller, but the recipe doesn't give that much detail; it just says Appenzeller.

What cheese would you recommend instead?

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up vote 2 down vote accepted

Cook's Thesaurus calls Appenzeller creamy and pleasantly stinky :) As a substitute they recommend Emmentaler, Gruyère, Raclette, or Fontina so I'd just pick one of those you really like.

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