Appenzeller

Weight: 200

Maturation: minimum 3 months

Cheese Type: Uncooked, Pressed cheese

Named after the Appenzell region in Switzerland where it is originated, the Appenzeller recipe is a closely guarded secret: only two people per generation have access to it.

Appenzeller is a firm, supple and very smooth cheese, dotted with occasional holes. The interior paste is ivory-white in colour. Flavours are incredibly robust, rich and complex, including herbaceous, savoury notes of flowers and grasses, accompanied by a rich, mineral tang.

You can find here a great recipe of Appenzeller Burger to make at home!

Store it in a cool, humid place, ideally in the vegetable drawer of your refrigerator in a parchment or cheese paper.

Wine Pairing:

Red wines (Pinot Noir, Rhone)