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APPENZELLER

 

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.

  • Chablis

Specifications (INCO)

Name

Appenzeller

Adresse Frs

MIFROMA

Ingredients

Raw cow milk, salt, milk ferments

Weight

7

Fat content

34 %

DLUO

30 j

Allergens

Nutrition facts

Energy value

422

Proteins

28

Carbohydrates

1

Lipid

-

Salt

Calcium

700

ORDER

1 piece

This product is sold per piece, cut by us and its weight will vary.

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