Appenzeller Extra

(1 customer review)

Weight: 400

Maturation: at least 6 months

Cheese Type: Uncooked, Pressed cheese

Produced between the Constance Lake and the Santis Massif, in North-Eastern Switzerland, Appenzeller has a history dating back more than 700 years. Its specificity is due to its ripening process for which a special brine (the ‘Sulz’) is used, composed of vegetal ferments, white wine, and spices.

The texture of Appenzeller AOP is firm, supple, and very smooth, dotted with occasional holes. Its ivory paste offers robust, rich, and complex flavours with savory notes of flowers and grasses and a rich mineral tang.

Fun Fact: The official ‘Sulz’ recipe is actually kept in a bank safe. Only two people per generation have access to it. You can find 3 varieties of Appenzeller: classic aged for 3-4 months (silver), surchoix aged for 4 to 6 months (gold) and the extra aged more than 6 months (black label).

Wine Pairing:

Red wines (Pinot Noir, Rhone)
White wines (Chablis, Riesling)
Sparkling wines (Prosecco)

Appelation Origine Protegge (AOP) label

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1 review for Appenzeller Extra

  1. kelly ng

    Love the firmness and flavor

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