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Item name: |
Appenzeller |
| Item #: |
S090 |
| Availability: |
Stock |
| Country: | Switzerland |
| Region: | Appenzell/Saint Gallen |
| Milk: | Cow |
| Pasteurization: | Unpasteurized |
| Rennet: | Enzymes |
| Type: | Semi-hard |
| Age: | Minimum 3-4 months |
| Fat: | 48% min FDM |
| Item Description: | During the aging of Appenzeller the rind is treated with an herbal brine (a closely guarded secret that is handed down from generation to generation) that seeps through the rind and gives the cheese it's uniquely zesty flavor.
A delicacy on a cheese plate, this cheese also lends itself to many wonderful cooking applications. |
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Item name: |
Appenzeller Extra Aged |
| Item #: |
S095 |
| Availability: |
Stock |
| Country: | Switzerland |
| Region: | Appenzell/Saint Gallen |
| Milk: | Cow |
| Pasteurization: | Unpasteurized |
| Rennet: | Enzymes |
| Type: | Semi-hard |
| Age: | 6 months + |
| Fat: | 48% min FDM |
| Item Description: | During the aging of Appenzeller the rind is treated with an herbal brine (a closely guarded secret that is handed down from generation to generation) that seeps through the rind and gives the cheese it's uniquely zesty flavor.
THe rind is treated with an extra spicy herbal brine and aged for 6 months. This gives the cheese a spicy and tangy flavor.
A delicacy on a cheese plate, this cheese also lends itself to many wonderful cooking applications. |
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Item name: |
BIO-Emmental |
| Item #: |
S045 |
| Availability: |
Stock |
| Country: | Switzerland |
| Region: | Emmental Valley |
| Milk: | Cow |
| Pasteurization: | Unpasteurized |
| Rennet: | Enzymes |
| Type: | Hard |
| Pack: | 1/15# V |
| Age: | Min. 100 days |
| Fat: | 45% minimum |
| Protection: | AOC |
| Item Description: | For more than one and a half centuries and up to the present day, this cheese has been made in village dairies. The flavor is mild and nutty, and the cheese has its famous cherry-sized holes. These eyes are formed as bacterial cultures release carbon dioxide during the ripening process. The texture is semi-firm, and the taste is slightly sweet and nutty with a bit of a sharp finish. Emmental is great on sandwiches, a classic part of fondue, and of course an excellent snack.
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Item name: |
Emmental Chub Cut |
| Item #: |
S050 |
| Availability: |
Stock |
| Country: | Switzerland |
| Region: | Emmental |
| Milk: | Cow |
| Pasteurization: | Unpasteurized |
| Rennet: | Enzymes |
| Type: | Semi-hard |
| Pack: | 3/5# V |
| Age: | 100 days minimum |
| Fat: | 45% minimum |
| Protection: | AOC |
| Item Description: | For more than one and a half centuries and up to the present day, this cheese has been made in village dairies. The flavor is mild and nutty, and the cheese has its famous cherry-sized holes. These eyes are formed as bacterial cultures release carbon dioxide during the ripening process. The texture is semi-firm, and the taste is slightly sweet and nutty with a bit of a sharp finish. Emmental is great on sandwiches, a classic part of fondue, and of course an excellent snack. |
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Item name: |
Emmental Cuts Cave Aged |
| Item #: |
S022 |
| Availability: |
Stock |
| Country: | Switzerland |
| Region: | Emmental Valley |
| Milk: | Cow |
| Pasteurization: | Unpasteurized |
| Rennet: | Enzymes |
| Type: | Semi-hard |
| Pack: | 2/7# V |
| Age: | 1 year |
| Fat: | Minimum 45% |
| Protection: | AOC |
| Item Description: | After maturing for three months, specially selected wheels of Emmental are placed under controlled conditions (temperature and humidity) in caves to age another eight to nine months. This is what gives Cave Aged Emmental its characteristic appearance, texture, and unmistakeable assertive and nutty flavor. |
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