Appenzeller cheese is a hard
cow's-
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
produced in the
Appenzell
Appenzell is a historic canton in the northeast of Switzerland, and entirely surrounded by the canton of St. Gallen.
Appenzell became independent of the Abbey of Saint Gall in 1403 and entered a league with the Old Swiss Confederacy in 1411, ...
erland region of northeast
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
, in the two modern-day cantons of
Appenzell Innerrhoden
Appenzell Innerrhoden (; in English sometimes Appenzell Inner-Rhodes) (german: Kanton Appenzell Innerrhoden rm, Chantun Appenzell Dadens; french: Canton d'Appenzell Rhodes-Intérieures; it, Canton Appenzello Interno) is one of the 26 cantons ...
and
Appenzell Ausserrhoden
Appenzell Ausserrhoden (; in English sometimes Appenzell Outer Rhodes) (german: Kanton Appenzell Ausserrhoden; rm, Chantun Appenzell Dadora; french: Canton d'Appenzell Rhodes-Extérieures; it, Canton Appenzello Esterno) is one of the 26 canton ...
. It is classified as a
Swiss-type or Alpine cheese.
History
Cheese from Appenzellerland 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 may have been rather different from today.
Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are
trade secret
Trade secrets are a type of intellectual property that includes formulas, practices, processes, designs, instruments, patterns, or compilations of information that have inherent economic value because they are not generally known or readily asc ...
s.
Production
A
herbal
A herbal is a book containing the names and descriptions of plants, usually with information on their medicinal, tonic, culinary, toxic, hallucinatory, aromatic, or magical powers, and the legends associated with them.Arber, p. 14. A herbal m ...
brine
Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...
, sometimes incorporating
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
or
cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ...
, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.
Variants
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:
*"Classic". Aged three to four months, mildly spicy. The wheels are wrapped in a silver label.
*"Surchoix". Aged four to six months, strongly spicy. Gold label.
*"Extra". Aged six months or longer, extra spicy. Black label.
See also
*
References
External links
Official Appenzeller pageSan Francisco Chronicle
Janet Fletcher, October 21, 2004
Epicurious description
{{Authority control
Swiss cheeses
Cow's-milk cheeses
Culinary Heritage of Switzerland