Page 44 - Deli Business June/July 2020

CHEESE CORNER
TYPES OF APPENZELLER CHEESE
All the hard cheeses are free from preservatives and addi- tives, avor enhancers, lactose and gluten. They are made with natural organic raw milk without additives. The produc- tion area is within the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden as well as parts of the cantons of St. Gallen and Thurgau.
Appenzeller Mildly Spicy
• Aged for three months
• Shape-size-weight: Round, diameter 11-13 in., height 2.5–3.5 in., average weight 13-15 lbs.
• Fat content: Min. 48% fat (dry weight)
• Cheese color: Ivory to light yellow
• Rind: Natural, yellow to reddish brown, pitted
Appenzeller Strongly Spicy
• Aged for four to ve months
• Shape-size-weight: Round, diameter 11-13 in., height 2.5-3.5 in., average weight 13-15 lbs.
• Fat content: Min. 48% fat (dry weight) • Cheese color: Ivory to light yellow
• Rind: Natural, reddish brown, pitted
Appenzeller Extra Spicy
• Aged: guaranteed six months
• Shape-size-weight: Round, diameter 11-13 in., height 2.5-3.5 in., average weight 13-15 lbs.
• Fat content: Min. 48% fat (dry weight) • Cheese color: Ivory to light yellow
• Rind: Natural, reddish brown, pitted
IS IT THE REAL DEAL?
Quality mark
The casein mark guarantees the rst-class quality of each individual cheese. It contains the cheese dairy number, guar- antee of origin, production date and cheese number and enables each piece of Appenzeller cheese with rind to be checked for its authenticity.
Proof of origin
In the same way as a DNA test, the authenticity of even tiny pieces of Appenzeller cheese can now be clearly proven with the aid of lactic acid bacteria samples. DB
44 DELI BUSINESS JUN/JUL 2020