Appenzeller Reserve Cow Cheese Wedge 250 GR, Aged

Appenzell Cow Cheese Wedge 250 gr, Aged

Discover: Appenzell Cow Cheese Wedge 250 gr, Aged

Appenzell Cow's Cheese offers a unique sensory experience. With its intense and slightly spicy flavour , it is a favourite of Swiss cheese lovers. This matured cheese has a firm yet creamy texture and a deep aroma, a result of its careful maturation. Perfect to enjoy alone or in select combinations.

Use and Pairings: Appenzell Cow Cheese Wedge

Enjoy this cheese in many ways:

• Perfect on a gourmet cheese board alongside nuts and fresh grapes.
• Pairs perfectly with dry white wines or craft beers .
• Ideal for melting on toast or in fondue.

Production, Maturation and Marketing

Appenzell cow's cheese is handcrafted in Switzerland, following traditional methods dating back centuries. It is matured in special caves, where it acquires its characteristic flavour and texture. Its aging process guarantees exceptional quality and a balanced organoleptic profile.

History and Origin of Appenzeller Cheese

Appenzeller cheese comes from a picturesque, mountainous region in northeastern Switzerland, surrounded by the Alps and close to Lake Constance . Thanks to its climate, fertile soil and unique biodiversity, the cattle are raised in optimal conditions, which guarantees the quality of the milk used to make this gourmet cheese .

In the past, not only cheesemakers produced the cheese, but there were also "Gremplers" who transported the cheeses from the mountains to the valleys. This tradition continued for more than 700 years, until the beginning of the 20th century. It was then that one of these transporters, having large quantities of cheeses in his warehouses, decided to refine them with a mysterious mixture of herbs that gives Appenzeller its unique and unmistakable flavour , the recipe for which remains a closely guarded secret.

Today, Appenzeller cheese is still appreciated for its intense aroma and deep flavour, the result of a refining process that enhances its unique nuances.

Characteristics

Maturation: 3-4 months of maturation
Milk: Cow
Intensity: Medium
Bark: Natural
Coagulation type: Enzymatic
Rennet: Animal
Region: Appenzell, Switzerland
Storage temperature: Between 4 and 8°C