New
The product
Appenzeller extra
A particularly spicy cheese, thanks to the secret recipe for the brine
Code:
40733
Country of origin:
Swiss
Type of Milk:
Raw Cow's milk
Weight:
6 - 7 kg approx
Minimum order:
1/4
| Description | Cheese porduced with raw cow's milk from cows that feed on nutrient-rich grasses and flowers between Lake Constance and the Säntis massif |
|---|---|
| Appearance | The paste is straw yellow in colour with small, sparse eyes, and the rind is brown |
| Taste | Rich, intense, buttery, with a pronounced aroma, notes of walnut and husk, and a slight spiciness due to the soaking in brine enriched with aromatic herbs |
| Maturing | at least 6 months |
| Curiosity | only the finest cheeses, suitable for long ageing and carefully selected by expert cheesemakers, can become Appenzeller® Extra: the cheeses are aged for a long time and treated with a mysterious brine made from cider, herbs and flowers, the recipe for which remains a secret; the black label identifies Appenzeller® "extra", matured for at least 6 months |
| Our selection | One of the most aromatic cheeses in the Swiss production scene |
| Suggestions | Enjoy it on its own to appreciate its aromatic complexity |
| Ingredients | Raw MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 6 - 7 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Store at a maximum temperature of +8 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Switzerland |
| Nutrition Declaration | Energy: 1661 kJ / 400 kcal Fat: 32,8 g of which saturates: 19,7 g Carbohydrate: <0,1 g of which sugars: <0,1 g Protein: 28,3 g Salt: 1,6 g Typical value per 100 g |
The producer
Gourmino - Langnau - Switzerland
Why we chose them
In 2001, in a rather inaccessible area in the village of Langnau in Switzerland, in the Emme Valley, five dairies founded Gourmino with the intention
of joining forces to market their products. The cheeses are produced in small rural dairies that still process local milk using traditional methods, often
self-producing the starters needed for the production: an approach that is very different from that of the large industries that dominate the Swiss
cheese market. The cheeses are taken to the maturing rooms in Langnau where they are refined. This short supply chain is essential to guarantee
the quality of the cheeses and preserve the centuries-old cheese-making tradition of this region of Switzerland.
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