Harman Patil (Editor)

Appenzeller cheese

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Pasteurized
  
no

Aging time
  
3 months or more

Country of origin
  
Switzerland

Texture
  
hard

Region
  
Appenzell

Appenzeller cheese Appenzeller cheese Wikipedia

Source of milk
  
thermized cows' milk cheese

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 Appenzeller Cheeses from Switzerland Switzerland Cheese Marketing

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:

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  • "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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    References

    Appenzeller cheese Wikipedia
    (Text) CC BY-SA