Appenzeller Swiss Cheese. Appenzeller cheese is a hard cows milk cheese produced in the Appenzell region of northeast Switzerland. This includes the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. 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 therefore range from mild to tangy depending on how long it is aged.
Appenzeller is Switzerland’s spiciest cheese, however, is also considered one of the most flavourful. It gets its name from the Appenzell region in Switzerland where it’s produced and stored to perfect maturity. It is then shipped worldwide for you to enjoy. Appenzeller is made with great respect and care, following traditional recipes that have been handed down for over 700 years.
Appenzeller is an extremely popular and versatile cheese. You might serve it as the golden centrepiece of your cheese platter. Alternatively, you might bake it into your favourite muffins or warm it up as part of a creamy cheese fondue. This cheese melts beautifully and is often used as a topping for seasoned potatoes, salads and pasta dishes. It’s particularly good on Macaroni Cheese. Or why not keep things simple: just slice it and enjoy!
The production of Appenzeller cheese is highly regulated and is limited to only four cantons. These are Appenzell Innerrhoden and Appenzell Ausserrhoden, plus parts of St. Gallen and Thurgau. . A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.
History of Appenzeller Cheese
Cheese from the region of Appenzell has a documented history of at least 700 years, being first mentioned in a document from 1282. However, the manufacturing process is not mentioned and must have been rather different from today. Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. As a result, Most of the recipes are therefore trade secrets.