Appenzeller Cheese, Black label, 6 months mature

Appenzeller extra cheese is a hard cows milk cheese produced in the Appenzell region of northeast Switzerland. Black Label Appenzeller cheese, or Appenzeller Extra 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 we now have a consistent supply of the black label Appenzeller so we shouldn't need to replace with the Kaltbach Appenzeller - we will always get in touch if we do need to substitute.

Milk Type : Cow's Milk

Pasteurisation : Unpasteurised

Rennet type : Animal Rennet

Flavour : Strong

Country of Origin : Switzerland

Brand : Appenzel