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.
Red wines (Pinot Noir, Rhone)
White wines (Chablis, Riesling)
Sparkling wines (Prosecco)
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