Swiss cheese, made with raw cow's milk. It has a cure of at least three months and acquires its flavor after washing, two or three times a week, with herbal brine, and whose mixture is kept secret. Hard cheese, pressed.
You can buy this cheese in wedges of approximately 200 grams
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|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.
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