Never heard of this cheese before tonight. Never noticed label color designations till browsing this sub looking for answers tonight.
Got a white label Appenzeller at Kroger. Coincidentally saw a silver label Appenzeller at Aldi and thought the comparison would be fun.
Upon opening the white label I was immediately disturbed by the pungent smell, so I opened the silver label to compare. The silver label was not as strong smelling so I tasted some, and it was good.
Then I gathered my courage and tasted the white label one and it was a little different but OK, and then I tried a part with the rind on it and it tasted so bad! Is the whole slice bad? The sell-by date is 10-24. Should I cut the rind off and anxiously eat the rest or just return it? One side of the rind smells like ammonia and the other side smells like straight up manure. My husband said it smells like a rotting carcass.
Is my experience between the white label and silver label a good summary of the color label quality designations?
by NettleLily