Appenzeller Cheese is one of Switzerland’s supreme cheese specialities. Mentioned in documents over 700 years ago, it has been appreciated by all connoisseurs ever since. This mountainous area with its healthy, rich herbal meadows provides an optimum basis for the natural, robust raw milk from which Appenzeller cheese is made.
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A secret herbal brine is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.
The cheese is straw-coloured, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged. The “Extra" Appenzeller type, means it’s aged six months or longer and it’s extra spicy.
Origin Appenzell, Switzerland
Type pressed uncooked, hard
Milk pasteurized cow's milk
Texture firm, smooth
Flavour fruity, spicy, tangy