Tuesday, February 28. 2012

Posted by Andrew Auld in news

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Cheese of the week - Appenzeller

Now available in the deli in Crich
Appenzeller is a hard cow's milk cheese produced in the Appenzell region going back some 700 years. A herbal brine, sometimes incorporating cider or wine, is applied to the wheels of cheese while they cure. The 'classic' is aged for 3-4 months.

Straw coloured with tiny holes it has a golden rind. It has a nutty or fruity flavour, which can range from mild to tangy depending on the length it is aged.

A delicious cracker cheese!

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