Appenzeller cheese
Template:Short description Template:Infobox Cheese Appenzeller cheese (Script error: No such module "IPA".) 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.[1] However, the manufacturing process is not mentioned and may have been different from currently.[1]
About 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.[2]
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.[2]
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, mild. The wheels are wrapped in a silver label.[3]
- "Surchoix". Aged four to six months, sharp. Gold label.[4]
- "Extra". Aged six months or longer, extra sharp. Black label.[5]
See also
References
External links
- Official Appenzeller page
- San Francisco Chronicle, Janet Fletcher, October 21, 2004
- Description from Cheese of the Month Club
- Epicurious description
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