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Appenzeller Classic (Mildly Spicy)

Appenzeller Classic (Mildly Spicy)

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Nowhere else in the world is the craft of cheese-making such a well guarded secret as in the idyllic Appenzell region. The famous herbal brine, which is used in the curing of each Appenzeller® cheese over months, is based on a secret recipe handed down for generations. Only in this way is it possible to make the tastiest cheese from Appenzell.

Appenzeller® is one of the oldest and most famous cheese specialities of Switzerland. It was first mentioned in documents more than 700 years ago. Even today it is made according to traditional recipes. Natural, fresh raw milk is used which is characterised by the hilly landscape with its rich herbal grass in strictly limited production regions.

The fresh and yet robust taste, from mild-spicy to full-bodied to extra-spicy, the creamy-floral aroma with notes of herbs and wine, the fine consistency with small holes: Appenzeller® is a perfect indulgence.

Origin of the name: Semi-cantons of Appenzell Innerrhoden and Ausserrhoden, northeastern Switzerland.
Production area: Semi-cantons of Appenzell Innerrhoden and Ausserrhoden, parts of the cantons of St. Gallen and Thurgau.
Shape, size, weight: Round, 30–33 cm, height 7–9 cm, weight 6.4–7.4 kg
Special features: Made from raw milk coming from cows that have not been fed on silage. The use of additives is forbidden in the cheesemaking process. During the maturing process, it is regularly treated with the secret herbal brine that gives it its uniquely spicy taste.
Fat content: Min. 48% fat in dry matter
Rind: Natural, yellow to reddish brown, pitted.
Body: Ivory to light yellow
Holes: Few, approximately pea-sized (3 - 6 mm), evenly distributed
Maturation: 3 months

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