Appenzeller cheese

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

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St. Gallen and Thurgau.

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[edit]


  1. ^ a b "" (PDF). Retrieved 2015-11-01.
  2. ^ a b "Home Appenzeller Käse". Retrieved 2015-11-01.
  3. ^ "" (PDF). Retrieved 2015-11-01.
  4. ^ "" (PDF). Retrieved 2015-11-01.

External links[edit]