| Appenzeller | |
|---|---|
.jpg) | |
| 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 | |
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 rather different from today. [2] Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets. [3]
Production
A 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 flavor, 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
- List of cheeses – List of cheeses by place of origin
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
| Authority control databases: National |
|---|
| 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 | |
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 rather different from today. [2] Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets. [3]
Production
A 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 flavor, 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
- List of cheeses – List of cheeses by place of origin
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
| Authority control databases: National |
|---|