Appenzeller cheese
| Appenzeller | |
|---|---|
 | |
| Country of origin | Switzerland |
| Region | Appenzell |
| Source of milk | thermizedcows' milk |
| Pasteurized | No |
| Texture | Hard |
| Aging time | 3 months or more[1] |
 Related media on Commons | |
Appenzeller cheese(German pronunciation:[ˈapn̩ˌt͡sɛlɐ]ⓘ) is a hardcow's-milkcheeseproduced in theAppenzellerlandregion of northeastSwitzerland,in the two modern-day cantons ofAppenzell InnerrhodenandAppenzell Ausserrhoden.It is classified as aSwiss-type or Alpine cheese.
History
[edit]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 different from currently.[2]
About 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes aretrade secrets.[3]
Production
[edit]Anherbalbrine,sometimes incorporatingwineorcider,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
[edit]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, 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
[edit]- List of cheeses– List of cheeses by place of origin
References
[edit]- ^ab"www.appenzeller.ch"(PDF).Archived fromthe original(PDF)on 2015-12-01.Retrieved2015-11-01.
- ^abVogler, Werner (1981). "15. Januar 1282 - erste urkundliche Erwähnung von Appenzeller Käse".Schweizer Volkskunde.71(6):103–106.
- ^ab"Home Appenzeller Käse".Retrieved2015-11-01.
- ^"www.appenzeller.ch"(PDF).Archived fromthe original(PDF)on 2015-11-30.Retrieved2015-11-01.
- ^"www.appenzeller.ch"(PDF).Archived fromthe original(PDF)on 2015-11-30.Retrieved2015-11-01.
External links
[edit]- Official Appenzeller page
- San Francisco Chronicle,Janet Fletcher, October 21, 2004
- Description from Cheese of the Month Club
- Epicurious description
| Authority control databases:National |
|---|
