Appenzeller

Weight: 200

Maturation: minimum 3 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 in large part to the ripening process for which brine (the ‘Sulz’) is used, composed in particular of vegetal ferments, white wine and spices.
The texture of AOP Appenzeller is firm, supple and very smooth, dotted with occasional holes. The interior paste is ivory-white in colour. 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 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)