Appenzeller cheese

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Appenzeller
Appenzeller (cheese).jpg
Country of originSwitzerland
RegionAppenzell
Source of milkthermized cows' milk
PasteurizedNo
TextureHard
Aging time3 months or more[1]
Related media on Commons

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.

History[edit]

Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282.[2] However, the manufacturing process is not mentioned and may have been rather different from today.[2] Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.[3]

Production[edit]

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.[3]

Variants[edit]

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.[4]
  • "Extra". Aged six months or longer, extra spicy. Black label.[5]

See also[edit]

References[edit]

  1. ^ a b "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.
  2. ^ a b Vogler, Werner (1981). "15. Januar 1282 - erste urkundliche Erwähnung von Appenzeller Käse". Schweizer Volkskunde. 71 (6): 103–106.
  3. ^ a b "Home Appenzeller Käse". Retrieved 2015-11-01.
  4. ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
  5. ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.

External links[edit]