APPENZELLER CLASSIC cheese, aged 3–4 months.

APPENZELLER CLASSIC cheese, aged 3-4 months, features an intense aroma, milky flavor, and fruity, nutty undertones. Perfect to savor on its own or paired with crackers and fruits.

“Margot” Swiss raw cow's milk cheese APPENZELLER CLASSIC, aged for 3-4 months, is an intensely aromatic cheese with a milky taste and fruity, nutty undertones. It has small holes and a brown rind. We recommend tasting it alone to appreciate each flavor nuance, but it pairs excellently with crackers, berries, dried or fresh fruits. Appenzeller cheese is specifically made in the Appenzell region of Switzerland. The cheese rind naturally forms during the aging process that takes place in cool cellars. After 5 weeks of aging, the cheese is washed twice a week with a special herbal brine, which influences its flavor. Due to this process, the cheese can be referred to as washed-rind cheese. The herbal brine recipe is a secret. “Classic” is somewhat less pungent than other Appenzeller cheeses. E-numbers may vary based on the herbal brine used; common additives could include E202 (sorbic acid), E251 (sodium nitrate), etc., depending on preservatives and flavorings in the brine.

Potassium Sorbate (E202)

Sodium Nitrate (E251)

Milk