Appenzeller cheese
Swiss medium-hard Alpine cheese / From Wikipedia, the free encyclopedia
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Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ⓘ) 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.
Quick Facts Country of origin, Region ...
Appenzeller | |
---|---|
Country of origin | Switzerland |
Region | Appenzell |
Source of milk | thermized cows' milk |
Pasteurized | No |
Texture | Hard |
Aging time | 3 months or more[1] |
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