Pasteurized no Aging time 3 months or more | Texture hard | |
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Similar Tilsit cheese, Tête de Moine, Sbrinz, Bergkäse, Vacherin |
Appenzeller cheese s survival strategy
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. 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.
Contents
- Appenzeller cheese s survival strategy
- Arjuna swiss episode 5 kabier farm appenzeller cheese factory
- References

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.
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:


Arjuna swiss episode 5 kabier farm appenzeller cheese factory
References
Appenzeller cheese Wikipedia(Text) CC BY-SA