Appenzeller cheese
Appenzeller cheese is a hard cheese that originates from the Appenzell region of Switzerland. It is one of the most distinctive Swiss cheeses due to its unique flavor and production process.
History[edit | edit source]
The history of Appenzeller cheese dates back over 700 years, making it one of the oldest known cheeses from Switzerland. The exact origins of the cheese are unknown, but it is believed to have been created by the monks in the Appenzell region.
Production[edit | edit source]
Appenzeller cheese is made from raw cow's milk. The milk is heated and combined with rennet, a natural enzyme, to form curds. The curds are then cut, heated, and pressed into round molds. The cheese is aged for a minimum of three months, but some varieties are aged for up to six months or more.
The cheese is regularly brushed with a mixture of wine or cider and a secret blend of herbs, roots, leaves, and bark. This process gives Appenzeller its distinctive flavor and rind.
Varieties[edit | edit source]
There are three main varieties of Appenzeller cheese: Classic, Surchoix, and Extra. The Classic is aged for three to four months, the Surchoix is aged for four to six months, and the Extra is aged for six months or more. The longer the cheese is aged, the stronger and more complex its flavor becomes.
Taste and Texture[edit | edit source]
Appenzeller cheese has a firm, dense texture and a rich, creamy flavor. It has a distinctive tangy taste with a hint of spiciness, which is a result of the herb-infused brine used during the aging process. The rind is hard and brown, and is typically not eaten.
Uses[edit | edit source]
Appenzeller cheese is often used in cooking, particularly in traditional Swiss dishes such as fondue and raclette. It can also be enjoyed on its own, paired with a glass of Swiss white wine or cider.
See Also[edit | edit source]
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