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Swiss medium-hard Alpine cheese From Wikipedia, the free encyclopedia
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.
Appenzeller | |
---|---|
Country of origin | Switzerland |
Region | Appenzell |
Source of milk | thermized cows' milk |
Pasteurized | No |
Texture | Hard |
Aging time | 3 months or more[1] |
Related media on Commons |
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.[2] Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.[3]
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:
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