Appenzeller cheese

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St. Gallen and Thurgau.

Appenzeller (cheese).jpg
Country of originSwitzerland
Source of milkthermized cows' milk cheese
Aging time3 months or more[1]
Commons page Related media on Wikimedia Commons

A 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.[2]

Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.[2]

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:

  • "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.[3]
  • "Extra". Aged six months or longer, extra spicy. Black label.[4]

See alsoEdit


  1. ^ a b "" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.
  2. ^ a b "Home Appenzeller Käse". Retrieved 2015-11-01.
  3. ^ "" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.
  4. ^ "" (PDF). Archived from the original (PDF) on 2015-11-30. Retrieved 2015-11-01.

External linksEdit