Cheese - Appenzeller
DESCRIPTION
For over 700 years Swiss Brown cows have grazed in the lush pastures of northeastern Switzerland before being milked. This cheese is then washed in wine, cider and herbal brine before being cave aged for 6 months. The result is a young, creamy cheese which still has piquant notes reminiscent of ginger. To learn more about Appenzeller cheese click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Vacherin and an aged Quebec cheddar
- By Origin - Tete de Moine and Gruyere
- Pairings - a sweet soppressata, or bresaola, French baguette, fresh peaches or figs and dill pickles
SUBSTITUTES
Gruyere Reserve or Fontina Val d'Aosta
PRODUCT DETAILS
Item Weight 0.5 lbs
Ingredients Raw cow milk (skim), cheese culture, salt, enzyme, rennet (animal)
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Appenzeller
Cheese - Appenzeller
DESCRIPTION
For over 700 years Swiss Brown cows have grazed in the lush pastures of northeastern Switzerland before being milked. This cheese is then washed in wine, cider and herbal brine before being cave aged for 6 months. The result is a young, creamy cheese which still has piquant notes reminiscent of ginger. To learn more about Appenzeller cheese click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Vacherin and an aged Quebec cheddar
- By Origin - Tete de Moine and Gruyere
- Pairings - a sweet soppressata, or bresaola, French baguette, fresh peaches or figs and dill pickles
SUBSTITUTES
Gruyere Reserve or Fontina Val d'Aosta
PRODUCT DETAILS
Item Weight 0.5 lbs
Ingredients Raw cow milk (skim), cheese culture, salt, enzyme, rennet (animal)
Original: $19.99
-70%$19.99
$6.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
For over 700 years Swiss Brown cows have grazed in the lush pastures of northeastern Switzerland before being milked. This cheese is then washed in wine, cider and herbal brine before being cave aged for 6 months. The result is a young, creamy cheese which still has piquant notes reminiscent of ginger. To learn more about Appenzeller cheese click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Vacherin and an aged Quebec cheddar
- By Origin - Tete de Moine and Gruyere
- Pairings - a sweet soppressata, or bresaola, French baguette, fresh peaches or figs and dill pickles
SUBSTITUTES
Gruyere Reserve or Fontina Val d'Aosta
PRODUCT DETAILS
Item Weight 0.5 lbs
Ingredients Raw cow milk (skim), cheese culture, salt, enzyme, rennet (animal)
