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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 is made from cow’s milk and has a history dating back to the 1300s. 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, but still very smooth. The interior paste is ivory-white in colour and dotted with occasional holes. Its flavour is incredibly robust, rich, and complex. It includes herbaceous and savoury notes of flowers and grasses, accompanied by 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 for more than 6 months (black label).
Wine Pairing:
Red wines (Pinot Noir, Rhone)
White wines (Chablis, Riesling)
Sparkling wines (Prosecco)
HKD149/400g
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Your Cheese Club Team
2 reviews for Appenzeller Extra
Rain –
Very close to Comte but without crystals
kelly ng –
Love the firmness and flavor
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