Since moving to Switzerland we have discovered Appenzeller [A-pent-seller] cheese. It is a strong smelling cheese that even I cannot resist. I, normally, cannot get over the barnyard smell that characterizes most washed-rind cheeses. However, I have no problem eating my share of Appenzeller. C’est tres bon!!!
We have a dairy store in our village which Vilay only recently visited. Inside he found the best Appenzeller cheese we have tried as of yet. After searching online I found out why it was exceptional.
Appenzeller comes in three foil wrappers depending on how long the cheese has aged. “Classic” is aged three to four months and is wrapped in a silver label. “Surchoix” is aged four to six months and wrapped in a gold label while “Extra” is aged six months or longer and wrapped in a black label.
We found ourselves sitting down to snack on the black label of Appenzeller. This cheese has been allowed to age until it develops more character and that is why it is superior to the other Appenzeller cheeses we have tried.
Vilay’s plate. I had already finished mine with the help of my five year old daughter!
So, if you are looking for a good cheese I highly recommend Appenzeller Extra with the black label. However, all the labels are quite good.