Appenzeller cheese () is a hard cow's-milk washed-rind 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. However, the manufacturing process is not mentioned and may have been different from currently.
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.
- "Extra". Aged six months or longer, extra sharp. Black label.
See also
References
External links
- Official Appenzeller page
- San Francisco Chronicle, Janet Fletcher, October 21, 2004
- Description from Cheese of the Month Club
- Epicurious description