Swiss made, with a fat content of 48%, semi-hard, made from unpasteurized and pasteurized cows’ milk cheese. It also has a soft and melting texture in the mouth, with small holes in the cuts. The taste of the cheese is spicy, with the aftertastes of nuts and fruits and with strong aroma.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
Appenzeller Cheese is one of Switzerland’s supreme cheese specialities. Mentioned in documents over 700 years ago, it has been appreciated by all connoisseurs ever since. Appenzeller cheese is from the Appenzell region of Switzerland. It has a distinctive tangy, slightly fruity flavor which pairs well with fresh fruit, some wines and other cheeses. Like many heritage cheeses, Appenzeller cheese has a appellation of controlled origin (A.O.C – “appellation d'origine contrôlé” in French or PDO – “protected designation of origin” in English), meaning that only cheese made in a particular way by certain producers can be labeled as Appenzeller cheese. What makes Appenzeller cheese highly unique is the brine solution, which includes a mixture of herbs and spices. These saturate the cheese, lending it a distinct and unusual flavor. In addition, the cheese is regularly washed in wine or cider while it cures, adding a fruitiness to the cheese as well.
Fresh fruits, making different snacks, hot dishes, desserts with cheese, or one as a snack.
DrinksWhite Riesling or red Pinot Noir wines.