| Appenzeller | |
|---|---|
.jpg) | |
| 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 | |
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.
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]
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.[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:
