Appenzeller cheese

Appenzeller
Appenzeller
Country of origin	Switzerland
Region	Appenzell
Source of milk	thermized cows' milk
Pasteurized	No
Texture	Hard
Aging time	3 months or more
	Related media on Commons

Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ^ⓘ) is a hard cow's-milk 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.

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

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.^[3]

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:

"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.^[4]
"Extra". Aged six months or longer, extra spicy. Black label.^[5]

References

^ ^a ^b "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.
^ ^a ^b Vogler, Werner (1981). "15. Januar 1282 - erste urkundliche Erwähnung von Appenzeller Käse". Schweizer Volkskunde. 71 (6): 103–106.
^ ^a ^b "Home Appenzeller Käse". Retrieved 2015-11-01.
^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.

External links

Official Appenzeller page
San Francisco Chronicle, Janet Fletcher, October 21, 2004
Description from Cheese of the Month Club
Epicurious description

[appenzeller_classic-1] "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.

[:0-2] Vogler, Werner (1981). "15. Januar 1282 - erste urkundliche Erwähnung von Appenzeller Käse". Schweizer Volkskunde. 71 (6): 103–106.

[Appenzeller.ch-3] "Home Appenzeller Käse". Retrieved 2015-11-01.

[appenzeller_surchoix-4] "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.

[appenzeller_extra-5] "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.

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