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)