Appenzeller Cheese, Black label, 6 months mature

Appenzeller cheese is a hard cows milk cheese produced in the Appenzell region of northeast Switzerland. Black Label Appenzeller cheese is matured for over 6 months and has the most depth of flavour. A herbal brine, sometimes 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. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets! With nutty notes and a spicy finish, its a very fruity cheese.  The brine wash gives the cheese a great depth of flavour.  A staple in a swiss fondue.   If you would like a whole or half appenzeller, please order a little in advance as it can take us at least 3 working days to get one if we don't have it in stock.

Please note that supplies from Europe are a bit hit an miss at the moment so sometimes we get the Katltbach Black label Appenzeller and sometimes the Appenzell one.  The Kaltbach is the same cheese, just selected and matured in the Kaltbach caves so still equally delicious! If you have a preference please let us know in the checkout and we can get in touch if it's not the one you want!

Milk Type : Cow's Milk

Pasteurisation : Unpasteurised

Rennet type : Animal Rennet

Flavour : Strong

Country of Origin : Switzerland

Brand : Appenzel