Do you love Appenzell? Here’s a variation made from organic-certified, completely unpasteurized mountain milk where all flavors come to life, featuring delightful floral notes of fennel and star anise. The taste is creamy with a hint of salt. A bit like a wild teenager but eventually matures into an adult, creamy, and slightly rustic character.
This creation originally comes from Willi Schmid, one of the greatest, most innovative cheese masters in Switzerland. It all started when Beeler and Schmid absolutely refused to thermize (heat to 65 degrees) the milk they used for their Appenzell variation, something the Appenzell organization demanded to comply with EU requirements. They simply created their own sophisticated unpasteurized mountain cheese variation, which they named Toggenburger, a wonderful aged cheese (about 5-7 months) that doesn’t exhibit the bitter tone that the thermized variant may have.
Eat at your own risk; you won’t want to compromise on anything else after trying Toggenburger. In 2009, it won a gold medal at the World Cheese Award held in Gran Canaria.
