Appenzeller Gold - Surchoix

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Appenzeller Surchoix is a strongly spiced cheese. Thanks to the secret spice mixture, the cheese has a unique aroma and a strong taste. The Surchoix can also be recognized by its gold-colored label. The taste of the cheese is partly due to the ripening period of at least 4 months and the loving treatment.

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Appenzeller Surchoix is a deliciously spicy, strong Swiss cheese. You can recognize the cheese by its gold label. A cheese with a unique aroma thanks to the secret spice mixture and the ripening period of at least 4 months.


Appenzeller is a household name not only in Switzerland but also in other countries worldwide. It is one of the best known and spiciest Swiss cheeses. Appenzeller is produced according to a 700-year-old tradition. Natural tasty raw milk is used for the production of this special Swiss cheese. The cheese is then brushed regularly during the ripening process with a unique spice mixture, the recipe of which is kept secret.

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

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


Thanks to the strong, spicy taste of the Appenzeller Surchoix, it is very tasty to enjoy pure. Cut the cheese into cubes and enjoy! Or serve the cheese on a cheese board in combination with fruit, nuts and a delicious glass of wine.

More information
Dimension whole cheese +/- 29 cm Ø x 8 cm H
Brand Appenzeller
Flavor strength 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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