|Country of origin||Switzerland|
|Source of milk||thermized cows' milk cheese|
|Aging time||3 months or more|
|Related media on Wikimedia Commons|
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. An 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.
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.
- "Surchoix". Aged four to six months, strongly spicy. Gold label.
- "Extra". Aged six months or longer, extra spicy. Black label.
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