Appenzeller Black - Extra

90% of 100

This cheese is one of the best-known and spiciest cheeses in Switzerland. This has everything to do with the secret spice mixture. This mixture is regularly rubbed onto the cheese by hand during the ripening period. The Appenzeller Extra can be recognized by the black-gold label.

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Appenzeller Extra is a delicious spicy Swiss cheese with a strong aroma. The cheese owes this aroma to the intensive ripening period of 6 months and the addition of the secret spice mixture.


Appenzeller cheese is loved worldwide. It is undoubtedly one of the best-known and spiciest cheeses in Switzerland. Appenzeller has unique cheeses in its range. Each cheese is regularly rubbed by hand with a secret spice mixture during the intensive ripening period. This gives the cheese its unique, spicy taste. Appenzeller Black Extra is aged to perfection for 6 months.

Fat 45+, raw cow's milk, animal rennet, starter, salt, spice mixture

Your Appenzeller Black – Extra  is freshly cut and vacuum-packaged!
The hard structure of Swiss cheese makes it perfectly suitable for sending by post.


Appenzeller Extra is a Swiss cheese with a strong, spicy taste. This makes the cheese delicious to enjoy pure. For instance, you can cut the cheese into cubes perfectly. Add them to a cheese board in combination with tasty fresh fruit and nuts. Serve a white or red wine to make it complete.

More information
Dimension whole cheese +/- 29 cm Ø x 8 cm H
Brand Appenzeller
Flavor strength Very Piquant
Country origin Switzerland
Nutritional information per 100 grams
fat (gr) 32
Saturated fat (gr) 19
Calcium (mg) 950
Calories (kcal) 411
Kilojoules (KJ) 1625
Carbohydrates (gr) 1
Protein (gr) 25
Sodium (mg) 400
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind Yes
Lactosevrij Yes
Pasteurised No
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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