Appenzeller cheese
Swiss medium-hard Alpine cheese
From Wikipedia, the free encyclopedia
Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ⓘ) is a hard cow's-milk washed-rind 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.
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| Appenzeller | |
|---|---|
| |
Country of origin | Switzerland |
| Region | Appenzell |
Source of milk | thermized cows' milk |
| Pasteurized | No |
| Texture | Hard |
| Aging time | 3 months or more[1] |
 Related media on Commons | |
History
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 different from currently.[2]
About 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.[3]
Production
Variants
The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged. Three types are sold:
