Maturation: at least 6 months
Cheese Type: Uncooked, Pressed cheese
Named after the Appenzell region in Switzerland where it is originated, the Appenzeller recipe is a closely guarded secret: only two people per generation have access to it.
Appenzeller is a firm, supple and very smooth cheese, dotted with occasional holes. The interior paste is ivory-white in colour. Flavours are incredibly robust, rich and complex, including herbaceous, savoury notes of flowers and grasses, accompanied by a rich, mineral tang. This version is extra aged for more than 6 months.
You can find here a great recipe of Appenzeller Burger to make at home!
Store it in a cool, humid place, ideally in the vegetable drawer of your refrigerator in a parchment or cheese paper.
Red wines (Pinot Noir, Rhone)
White wines (Chablis, Riesling)
Sparkling wines (Prosecco)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team