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Appenzeller

Weight: 200

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.

Wine Pairing:

Red wines (Pinot Noir, Rhone)

Raw
Cow
Full
Appelation Origine Protegge (AOP) label
AOP

Average Retail Price in Singapore: SGD 17.2

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