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 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. The interior paste is ivory-white in colour. Its flavours are incredibly robust, rich, and complex including herbaceous, savory notes of flowers and grasses, accompanied by a rich, mineral tang.
Fun Fact: The official ‘Sulz’ recipe is 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)
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