Seonglae ChoAppenzeller is a traditional Swiss cheese with a distinctive spicy and tangy flavor. Originating from the Appenzell region in northeastern Switzerland, this semi-hard cheese has been produced for over 700 years using a secret herbal brine recipe that gives it its characteristic taste.
- Origin: Appenzell region, Switzerland
- Type: Semi-hard, alpine-style cheese
- Texture: Firm and smooth with small holes
- Flavor Profile: Spicy, fruity, and tangy with herbal notes
- Aging: Matured for 3 to 6 months, with vintage varieties aged longer
Production Process
- Milk Selection: Made from cow's milk sourced from the Appenzell region
- Curdling and Pressing: The milk is heated, curdled, and pressed into wheels
- Brine Treatment: Wheels are regularly washed with a secret herbal brine mixture containing wine, herbs, and spices
- Aging: Cheese matures in cellars, developing its complex flavor profile
Varieties
- Classic: Aged 3-4 months with a mild, creamy flavor
- Surchoix: Aged 4-5 months with a more pronounced spicy character
- Extra: Aged 6+ months with an intense, robust flavor
Appenzeller cheese is versatile in the kitchen and pairs well with various dishes:
- Excellent for melting in fondue and raclette
- Perfect for cheese boards paired with fruits, nuts, and crusty bread
- Great in sandwiches and gratins
- Pairs wonderfully with white wines, particularly Riesling and Gewürztraminer
Appenzeller cheese holds PDO (Protected Designation of Origin) status, ensuring that only cheese produced in the Appenzell region using traditional methods can bear this name. The cheese-making tradition is deeply rooted in Swiss alpine culture and represents centuries of artisanal craftsmanship passed down through generations.