Appenzeller cheese
| Appenzeller | |
|---|---|
.jpg) | |
| Country of origin | Switzerland |
| Region | Appenzell |
| Source of milk | thermized cows' milk cheese |
| Pasteurized | No |
| Texture | Hard |
| Aging time | 3 months or more[1] |
 Related media on Commons | |
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, including the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden.
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.[2]
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.[2]
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, mildly spicy. The wheels are wrapped in a silver label.[1]
- "Surchoix". Aged four to six months, strongly spicy. Gold label.[3]
- "Extra". Aged six months or longer, extra spicy. Black label.[4]
See also
- List of cheeses – List of cheeses by place of origin
References
- ^ a b "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.
- ^ a b "Home Appenzeller Käse". Retrieved 2015-11-01.
- ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
- ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
External links
- Official Appenzeller page
- San Francisco Chronicle, Janet Fletcher, October 21, 2004
- Description from Cheese of the Month Club
- Epicurious description
