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]

See also

References

  1. ^ a b "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.
  2. ^ a b Vogler, Werner (1981). "15. Januar 1282 - erste urkundliche Erwähnung von Appenzeller Käse". Schweizer Volkskunde. 71 (6): 103–106.
  3. ^ a b "Home Appenzeller Käse". Retrieved 2015-11-01.
  4. ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
  5. ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
Allikas: http://en.wikipedia.org/wiki/Appenzeller_cheese
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