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).
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