Appenzeller cheese
{{Short description|Swiss medium-hard Alpine cheese}}
{{Infobox Cheese
| name = Appenzeller
| image = Appenzeller (cheese).jpg
| country = Switzerland
| regiontown =
| region = Appenzell
| town =
| source = thermized cows' milk
| pasteurized = No
| texture = Hard
| certification =
}}
Appenzeller cheese ({{IPA|de|ˈapn̩ˌt͡sɛlɐ|-|De-Appenzeller.ogg}}) 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.{{cite journal |last1=Vogler |first1=Werner |date=1981 |title=15. Januar 1282 - erste urkundliche Erwähnung von Appenzeller Käse |journal=Schweizer Volkskunde |volume=71 |issue=6 |pages=103–106}} However, the manufacturing process is not mentioned and may have been different from currently.
About 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
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.{{cite web |url=https://www.appenzeller.ch/en |title=Home Appenzeller Käse |format= |accessdate=2015-11-01}}
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.
- "Surchoix". Aged four to six months, sharp. Gold label.{{cite web |url=https://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Surchoix-E.pdf |title=www.appenzeller.ch |format= |accessdate=2015-11-01 |archive-url=https://web.archive.org/web/20151130094034/http://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Surchoix-E.pdf |archive-date=2015-11-30 |url-status=dead }}
- "Extra". Aged six months or longer, extra sharp. Black label.{{cite web |url=https://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Extra-E.pdf |title=www.appenzeller.ch |format= |accessdate=2015-11-01 |archive-url=https://web.archive.org/web/20151130094925/http://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Extra-E.pdf |archive-date=2015-11-30 |url-status=dead }}
See also
- {{annotated link|List of cheeses}}
References
{{Reflist}}
External links
{{Commons category|Appenzeller (cheese)}}
- [http://www.appenzeller.ch/ Official Appenzeller page]
- [http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2004/10/21/WIG6U9ADM71.DTL&type=wine San Francisco Chronicle], Janet Fletcher, October 21, 2004
- [http://www.cheesemonthclub.com/appenzeller-classic.htm Description from Cheese of the Month Club]
- [https://web.archive.org/web/20060115105500/http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1141 Epicurious description]
{{Swiss cheeses}}
{{Portal bar|Food|Switzerland}}
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