Maturation: minimum 3 months
Cheese Type: Uncooked, Pressed cheese
Produced between the Constance Lake and the Säntis Massif, in North-Eastern Switzerland, Appenzeller is made from cow 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.
Fun Fact: The official ‘Sulz’ recipe is kept in a bank safe. Only two people per generation have access to it.
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, savoury notes of flowers and grasses, accompanied by a rich, mineral tang.
Red wines (Pinot Noir, Rhone)
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