Appenzeller cheese, from the Appenzell region in northeast Switzerland, is a hard cow's milk cheese with a rich history spanning at least 700 years. Currently, over 70 dairies make this cheese, each following a unique brine wash recipe.
During the curing process, an herbal brine - sometimes enhanced with wine or cider, is applied to the cheese wheels. This not only imparts distinct flavours to the cheese but also contributes to its preservation while developing a golden-coloured rind. The cheese boasts a straw-coloured appearance, adorned with tiny holes and a lustrous rind. Characterized by a strong aroma, it offers a nutty or fruity taste that can vary from mild to tangy, depending on the duration of ageing.
Appenzeller is sold in three varieties:
- Classic - mild and spicy cheese is aged 3-4 months (Silver label)
- Surchoix - strong spicy cheese is aged 4-6 months (Gold label)
- Extra - extra spicy chees is aged 6+ months (Black label)