Appenzell **EXTRA NOIR** 瑞士阿朋澤勒半硬質乳酪(黑標/特熟成)

口感層次：大圓扁形，外皮為黃褐色，麥金色的內芯，質地滑潤細緻，口感具有彈性，鹹奶油般的味道，濃郁厚實的堅果香，辛辣的後味，熟成期愈長味道愈強烈。

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的獨特風味。熟成時間較短的APPENZEL適合搭配麵包當早餐食用。特熟成的**EXTRA NOIR**非常適合乳酪版，選擇一支蘋果酒、啤酒、白葡萄酒、紅葡萄酒，風味更佳。延展性佳適合入菜料理，如生菜沙拉、三明治、漢堡、焗烤、乳酪鍋、塔(tarts)或義大利麵等。

保存方法：勿陽光照射，請2~6度C低溫冷藏，開封後要用保鮮膜或防油紙包妥放在保鮮盒中，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Appenzeller cheese is a semi-hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.

Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.

The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold:

· "Classic". Aged three to four months. The wheels are wrapped in a silver label.

· "Surchoix". Aged four to six months. Gold label.

· "Extra". Aged six months or longer. Black label.