Appenzeller 9 months purple label PDO
Appenzeller cheese is a hard cow’s milk cheese produced in the Appenzellerland region of northeast Switzerland.
A herbal brine, incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.
Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282. Several dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes remain the farmers’ secret.
The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged.
The Cheese Trap holds the Purple label Appenzeller, with a long aging period of at least 9 months, which creates an exceptional cheese with delicate cheese crystals, a surprisingly complex bouquet and a truly unique taste. This cheese is piquant and well-balanced, yet still creamy and smooth on the palate. A delight that must be experienced to be believed.
-Drink with Riesling or even a hard cider.
-For red, choose a fruity variety such as a Pinot Noir or a Rhone.
-Add a few slices of apples and pears to your tasting.
Ingredients: Raw cow milk, salt, rennet, starter culture
Allergens: Cow milk