Appenzeller Extra

(2 customer reviews)

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)

Appelation Origine Protegge (AOP) label

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2 reviews for Appenzeller Extra

  1. Rain

    Very close to Comte but without crystals

  2. kelly ng

    Love the firmness and flavor

Only logged in customers who have purchased this product may leave one review.

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