The raw milk used to make Appenberger Mutschli cheese comes from farms around the Appenberg mountain. It‘s distinctive flavour is due to the characteristic herbs that naturally cover the fields of the region. This aroma develops stronger and stronger as the cheese matures in the caves. The texture is smooth with a dough like nature that can be a little bit sticky. The taste is moderately salty with a creamy, buttery finish. On the palate you can find fresh butter and hints of sourness.
£3.30 per 100g
Apenberger Mutschli is made using raw milk from the farms around the Appenberg Mountain in Swizterland. Matured in caves with a buttery, creamy finish.
|Age||6 Months +|
|Country Of Origin||Switzerland|
|Strength Of Cheese||Medium - Strong|
|Style Of Cheese||Firm|
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