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)