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There are two types of Appenzeller cheese: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).

Appenzeller is sold in three varieties

- "Classic". Aged 3-4 months (Silver label)
- "Surchoix". Aged 4-6 months(Gold label)
- "Extra". Aged 6+ months (Black label)

  • Made from cow's milk
  • Country of origin: Switzerland
  • Region: Appenzell
  • Type: hard, artisan, smear-ripened
  • Texture: firm, open and smooth
  • Rind: washed
  • Colour: straw
  • Flavour: fruity, spicy, tangy
  • Aroma: mild
  • Vegetarian: no
  • Alternative spellings: Appenzeller Classic, Appenzeller Surchoix, Appenzeller Extra

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