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