Appenzeller cheese

Template:Short description Template:Infobox Cheese Appenzeller cheese (Template: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.<ref name=":0">Template:Cite journal</ref> However, the manufacturing process is not mentioned and may have been different from currently.<ref name=":0" />

About 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.<ref name="Appenzeller.ch" />

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.<ref name="Appenzeller.ch">Template:Cite web</ref>

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.<ref name="appenzeller_classic"/>
• "Surchoix". Aged four to six months, sharp. Gold label.<ref name="appenzeller_surchoix">Template:Cite web</ref>
• "Extra". Aged six months or longer, extra sharp. Black label.<ref name="appenzeller_extra">Template:Cite web</ref>

See also

• Template:Annotated link

External links

• Official Appenzeller page
• San Francisco Chronicle, Janet Fletcher, October 21, 2004
• Description from Cheese of the Month Club
• Epicurious description