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Home » Dairy » Cheese » Washed-Rind Cheeses » Appenzeller Cheese

Appenzeller Cheese

Appenzeller is made from unpasteurized whole cow’s milk. The cheese is pressed and formed into wheels that are then bathed in a spiced brine made from wine or cider. After 3 or 4 months of maturing, they are dipped in the brine again. The cheese is generally aged a total of anywhere from 8 to 12 months.

The rind of the cheese is hard, and can vary in colour from brownish-yellow to orangey. The rind tastes salty. The cheese inside is a pale yellow semi-hard cheese with small holes in it.

The cheese is made in 4 cantons (provinces) in Switzerland: Appenzell Inner Rhoden, Appenzell Ausser Rhoden, St. Gall and Jhurgau.

Cooking Tips

The cheese is hard enough to be grated. Good as a complementary cheese in fondues.

History Notes

Appenzeller was probably first made around the 8th or 9th century.

Literature & Lore

Named after the Appenzell cantons in North-Eastern Switzerland.

 

This page first published: Jan 20, 2004 · Updated: Jun 23, 2018.

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Tagged With: Swiss Cheeses, Swiss Food

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