Attention
Description
The origins of Appenzeller date back to 1282, making it one of the most historic cheeses in Switzerland. This cheese is traditionally produced in the Appenzell region, in the heart of the Swiss Alps, specifically in the valleys of Appenzell Innerrhoden and Appenzell Ausserrhoden. Here, the favorable climatic and geographical conditions have positively influenced dairy production for centuries. Appenzeller is a cheese that embodies a craft tradition of over 700 years, representing one of the most aromatic cheese specialties in Switzerland. This cheese is produced exclusively in the Cantons of Inner and Outer Appenzell, as well as in some areas of the Cantons of St. Gallen and Thurgau, in a territory characterized by gentle hilly landscapes that promote the growth of healthy and nutritious grass. Appenzeller Classic is made with high-quality cow's milk from cows grazing in meadows rich in herbs, flowers, and aromatic plants. These cows, typically well-cared-for local breeds, produce rich and aromatic milk, essential for giving the cheese its distinctive and complex flavor. The Appenzeller Silver - Classic, also known as Appenzeller Mild, is a Swiss cheese with a unique and refined taste, appreciated for its mild spiciness. This cheese is made using raw cow's milk and matured for at least three months, during which it is regularly hand-rubbed with a secret blend of spices. This process not only gives the cheese its characteristic aromatic profile but also enhances its taste, providing an extraordinary sensory experience to those who savor it. Pairings: Appenzeller Classic is particularly versatile in the kitchen. It can be served on a cheese board alongside fresh fruits like apples and pears, or with nuts and cured meats like prosciutto. It is excellent in fondue, combining its melting qualities with other Swiss cheeses like Gruyère. Additionally, it pairs well with aromatic white wines like Riesling or light beers like pilsners, enhancing its unique personality on the palate. Storage: store in the refrigerator Processing: The base of this cheese is raw milk from cows grazing in these areas, giving the product a unique quality. The milk processing follows traditional artisanal techniques, ensuring particular attention to every stage of the process. One of the distinctive elements of Appenzeller is its particular brine, a mix of herbs and spices used during the first months of aging. The composition of this brine is a closely guarded secret and significantly contributes to the cheese's unique and rich flavor. During maturation, the cheese is regularly turned and massaged to ensure even aging and a perfect rind. The final result is a cheese that offers a range of aromas and flavors, varying according to the aging time. Whether it's the sweet and aromatic Appenzeller, the tasty spicy, or the extra-spicy, each variation carries with it the essence of the territory and tradition. Aging: 23 Other: Nutritional information per 100 grams fat (g) 32 Saturated fat (g) 19 Calcium (mg) 950 Calories (kcal) 411 Kilojoules (KJ) 1625 Carbohydrates (g) 1 Proteins (g) 25 Sodium (mg) 400