| Appenzeller | |
| Country: | Switzerland |
| Region: | Appenzell |
| Source: | thermized cows' milk |
| Pasteurized: | No |
| Texture: | Hard |
| Aging: | 3 months or more[1] |
Appenzeller cheese (pronounced as /de/) 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.
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. Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
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.[3]
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: