The Appenzeller is a Swiss specialty , whose production dates back to the Middle Ages. The technique used for manufacturing is what gives it that unique and distinctive flavor, the Appenzeller. During the three months of maturation, the bark is regularly smeared with brine herbs, whose recipe is kept secret. The result is milky cheese curds, tasty, aromatic and fine with a semi-yellowish paste, with a few little eyes evenly distributed. The rind is a hard, reddish brown color. Wedges 260 - 290 grams or Wedges of 600 grs.
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|Weight||270 o 600 grs aprox|
|Mature period||3 meses|
|Pairing||Cerveza, sidra o un vino tinto joven.|
|Kind of milk||Raw|
The Appenzeller is one of the oldest and most famous cheeses from Switzerland. Processing goes back to the Middle Ages just like his technique. The idyllic landscapes of the cantons of Appenzell, where cattle graze, and the secret recipe of herbs brine with the bark of Appenzeller is , make it a unique and tasty cheese hard to forget.
The Appenzeller are hand made, wheel-shaped with flat faces, from raw cow's milk, and strict guidelines to follow. They were arranged in 1942 by the Commercial Office of Appenzeller cheese, in order to unify the technique development and monitor quality control.
From 5 weeks to 3 months, each wheel will be treated with brine, which gives the strong flavor and refined, slightly spicy taste on the palate. It is a very aromatic cheese. Its pulp is yellowish, dense without many eyes, easy to cut, and its thin crust becomes red-orange as it deals with the brine.
In addition to tables or accompanied by good bread, Appenzeller is a perfect cheese fondue or raclette. You can also broil on meats or pastas. For proper pairing, we will use beer, cider, or a young red wine.