Le choix et les prix de Rungis...
Livrés chez vous
Le choix et les prix de Rungis...
Livrés chez vous
In order to maintain its ancestral characteristics, manual labor (although modernized), is used and production is limited. The recipe used and the exceptionally long and delicate maturing process gives it its exceptionally full flavor.
Maturing :
Classic : 3 to 4 months
Surchoix : 4 to 6 months
Extra : More than 6 months
Texture: Firm
Its taste : Rich and powerful taste that intensifies with age
Its flavor : Fruity flavor, which can range from mild to tangy, depending on how long it is aged
This cheese comes from Appenzell, near Lake Constance in Switzerland. It has been produced for more than 700 years by 87 Appenzeller village dairies using traditional methods.
To reach its full flavor, the cheese wheel matures several month sin cool damp cellars. It is brushed with a brine mixture of herbal white wine and spices called "Sulz"several times a week. This closely guarded recipe is only known by two villagers and it is passed from generation to generation.
|
Name |
Appenzeller |
|
Adresse Frs |
MIFROMA |
|
Ingredients |
Raw cow milk, salt, milk ferments |
|
Weight |
7 |
|
Fat content |
34 % |
|
DLUO |
30 j |
|
Allergens |
|
Energy value |
422 |
|
Proteins |
28 |
|
Carbohydrates |
1 |
|
Lipid |
- |
|
Salt |
|
|
Calcium |
700 |
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