Past Newsletters

Vol. 5 No. 6

Extra Aged Appenzeller

Appenzeller cheese (pronounced: A-pent-seller) comes to us from the mountain canton of Appenzell between Lake Constance and Liechtenstein. Historically, each valley of the Alps produced its own specialty cheese that was used to fulfill tax obligations, and as you might well have guessed, Appenzeller was one of these-documented by tax records that go back over 700 years! It took many years to earn, but the Appenzeller identity was given the AOC designation in 1981, and is protected by a special authority located in St. Gallen, Switzerland. It is indeed a high quality cheese that is favored the world over.

This relatively rare treat is a full-fat, semi-hard cow's milk cheese, selected and matured to the highest of standards. Only supplied to consumers at the height of its maturity, Extra Aged Appenzeller is a superior natural product, over whose quality no compromise is made. After exacting analysis, cheese-making experts carefully select the choice picks of the Appenzeller cheeses. Only select cheeses that fulfill a rigid set of standards are considered suitable to be matured for long periods and have the opportunity to become Appenzeller Extras. The same experts that select which products will be aged to full maturity also oversee the aging process over a 6-month period in climate-controlled cheese cellars maintained to exactly 15 degrees Celsius.

Naturally, Appenzeller Extra is treated with a mixture of wine, spices and herbal brine, the recipe for which remains a well-kept secret, known only to a few initiates. The unique milk from the rich valued pastures, the two-stage maturation process, and the secret recipes for the curing baths give this cheese a delicate and most full flavor. Secrets aside, what is known is that Common Appenzeller is made with scalded skim milk and brine-cured for 12 full months, while another variety, Festive Appenzeller, uses scalded whole milk, and is cured with brine, pepper, twenty or more plants and spices, and the sediment created in the process of making white wine. And similar to the fact that not all wine vintages are suitable for extended aging, not every Appenzeller cheese can be matured long enough to mature into an Extra Appenzeller. We are delighted to be able to bring you this rare delicacy, sought out by cheese connoisseurs around the globe for its unique, full-impact taste.

Tasting Notes:
Extra Aged Appenzeller:

Aged for 6 months, you'll find this cheese on the slightly spicy side. It's a pressed, cooked-curd cheese with occasional pea-size holes. We found it to have a pleasing, smooth texture. Its real charm though, is its fruity tanginess, imparted by the wine or cider wash it receives during curing, making it a perfect complement to delicious summer fruits or to be served as a dessert cheese. Milder varieties on the other hand are excellent for snacks, sandwiches, grilling, or as a melting cheese. Of course, the use of wine in the curing process also makes this cheese particularly well-suited to wine pairing. We suggest a moderately fruity white-this will marry most suitably with the cheese's intense flavor by toning down the sharpness and seamlessly complementing its slightly fruity character.

Recipe

Appenzeller cheese balls
(Serves 4)
" 400 g (14 oz) grated Appenzeller cheese
" 8 egg whites
" Salt and pepper
" Frying oil
Preparation:
Beat egg whites to a froth.

Add grated cheese, salt and pepper and mix well.

Form into balls with a tablespoon, coat in breadcrumbs and fry in the oil.

 

Danish Tilsit

In the mid-19th Century, Dutch settlers came to East Prussia (now part of Russia and Poland) near the town of Tilsit. Away from their familiar homeland and with inadequate supply lines to deliver their native cheeses, these settlers grew to crave the Gouda they had come to love. Through their determination and their passion for fine cheese, these settlers resolved to attempt a recreation of their beloved Gouda.

Unfortunately for them, but luckily for us, one cannot make Danish Gouda in a damp, moldy Prussian cellar… During their efforts to recreate their own beloved Gouda, the cheese became infected with molds, yeasts, and bacteria while being aged in a damp cellar. Thus Tilsit, also known as Tilsit Havarti, was born. Although similar, this Danish cheese has a fuller and more intense flavor than the regular Havarti. Having a brownish-orange washed rind and made of partially skimmed milk, this exquisite cheese has a rich yellow color with a springy elastic semi-firm texture, making it ideal for slicing. Danish Tilsit also has a piquant flavor, lending itself nicely as a table cheese.

A very strong version, called Farmhouse Tilsit, is another variety that is enjoyed by many who enjoy a more intense cheese. It is made from raw milk and is aged for about 5 months, which yields a strong-smelling cheese similar to Limburger in aroma. It is a much sought after version, but has the disadvantage of being less versatile than its milder cousin. Regular Danish Tilsit is used to flavor a wide variety of foods such as sauces and vegetable dishes. Extremely versatile, it can be cubed for use in salads, heated for addition to sauces, melted over potatoes, flans, or on burgers. It is a truly tasty and rather handy cheese to have at your disposal. What's more, it has the added value of pairing perfectly with a crisp Danish pilsner!

Tasting Notes:
Danish Tilsit

A rare luxury in the United States, Tilsit is a fragrant surface-ripened cheese that is sure to satisfy. Immediately note this cheese's lovely buttery yellow color and tiny elliptical holes. We found the consistency to be springy and elastic, yet rather moist and creamy. Look for a mild flavor that's delicate with spicy undertones. Tilsit is similar to, but has a much fuller flavor, than Havarti. Think of it as Havarti with a flavor boost and aroma to match!

Vignerons

Switzerland has an enviable reputation for producing rustic, full-flavored cheeses under immaculate conditions. Vignerons, like most Swiss cheeses, is a "mountain cheese," which refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cow's milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes. The cattle that graze on these pastures produce milk that is higher in butterfat than average cow's milk and, therefore, commands a high price and is prized for cheese making.

Tasting Notes:
Vignerons

Made from raw cow's milk, aged for over three months, Vignerons, commonly known as "winemaker's cheese," is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness.

Still looking for the ideal wine to pair with your cheeses or other meals? A full-bodied red or superlative white wine can bring out the full flavor of your everyday cuisine, transforming commonplace meals into tantalizing treats. Each month, our International Wine of the Month Club caters to your utmost sense of cultural refinement by providing you with outstanding selections from around the world. As a bonus, members are entitled to substantial discounts when they reorder their favorite monthly features, so you can always get your hands on that perfect wine! Visit www.monthlyclubs.com for more information and to get your subscription started today! Salut!