Appenzeller® Surchoix | Premium Quality | 250 grams / 0.55 lbs

Appenzeller is a cheese produced in the Appenzell country, the north-eastern part of the Swiss. The cheese is made from raw cow’s milk, the cows that provide the milk graze the whole year through on the meadows and hills of the Säntis mountain. When you taste this cheese you can just feel the tranquil calm of the sun-glazed mountains where the big brown cows graze calmly while small bells sound. This feeling, the clean and wholesome feeling of the Swiss atmosphere, is perfectly captured in the Appenzeller cheese. 

Ingredients: 
Fat 48 +, unpasteurised cowmilk, rennet, salt, sour, vitamins A, B and D

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

Original Appenzeller Cheese

Appenzeller, a cheese well-known and loved by the Swiss
Appenzeller is a cheese produced in the Appenzell country, the north-eastern part of the Swiss. The cheese is made from raw cow’s milk, the cows that provide the milk graze the whole year through on the meadows and hills of the Säntis mountain. When you taste this cheese you can just feel the tranquil calm of the sun-glazed mountains where the big brown cows graze calmly while small bells sound. This feeling, the clean and wholesome feeling of the Swiss atmosphere, is perfectly captured in the Appenzeller cheese. 

A secret recipe
Like all great things, the recipe to the Appenzeller cheese is a well-kept secret. The only thing we know, is that the cheese is made from raw cow’s milk. After the cheese is formed, it is ripened for at least three months. During this time, at regular intervals a mixture of herbs and wine or cider is rubbed into its skin to give the cheese a spectacular flavour and a nice deep colouring. This mixture is called Kräutersülz. What spices are used exactly, is only known by the original Swiss cheese makers. Many villages have their own mix or preference of herbs or wine, so that every cheese has slightly different nuance in its taste and smell. These particular spice mixtures have been used and evolved since the Middle Ages, when this cheese was made for the first time. Back then, the herbs helped to preserve the cheese and guard it against mould. Around 700 years is the first time the name “Appenzeller” appeared in writing, and since then the cheese has become increasingly popular. Much of the cheese is still consumed in the Swiss, with only a small portion of the cheese used for export.

The Appenzeller cheese is an excellent cheese to use in sandwiches, but it can also be enjoyed hot, for example in a cheese fondue or raclette. As a snack or in an appetizer, this cheese will also be a valuable component. A very diverse cheese that stands up to any challenge!