Swiss Appenzeller cheese is one of the oldest, most famous and delicious cheeses in Switzerland. It takes its name from the Appenzell region of Switzerland and is produced and stored until it perfectly matures before being sent around the world to be enjoyed.
Appenzeller cheese is made with respect for the product and with great effort, following traditional recipes that have been passed down from generation to generation for over 700 years. The idyllic landscapes of the cantons of Appenzell, where cattle graze and the secret recipe for the brine from herbs and wine, which is used to "wash" the rind of the cheese, make it hard to forget and unique with its nutty flavor combined with herbal spiciness.
Appenzeller cheese is made from raw cow's milk. In Switzerland, strict quality control ensures that farmers supply the cheesemakers with only premium, pure milk, milked from cows fed on hay and grass. Appenzeller cheeses are handmade with a round, flat shape. Each wheel of cheese is treated from 3 weeks to a minimum of 3 months with brine, which adds a strong aroma and a refined, slightly spicy taste to the cheese. Its color is yellowish, its texture is dense and it is easy to cut.
Contents of Appenzeller cheese in 1 oz (28.25 g):
Calories - 110
Fat - 9 g
Saturated fat - 5 g
Trans fats - 0 g
Sodium - 170 mg
Carbohydrates - 0 g
Dietary fiber - 0 g
Sugars - 0 g
Protein - 7 g
Vitamin A - 0.1%
Vitamin C - 0%
Calcium - 0.2%
Iron - 0%
There are three varieties of Appenzeller cheese. They are most easily distinguished by the color of their label:
- Appenzeller classic. This cheese matures for 3-4 months, until it acquires its soft and refined taste. Its label is silver.
- Appenzeller Surchoix. With it, the aging process is a little longer than 4-6 months, which gives it a stronger and denser taste. Its label is gold.
- Appenzeller Extra. To bear this name, cheeses must meet a long list of specific criteria. The cheeses are aged for 6 months and the best quality and most aromatic ones are selected. Its label is black.
In addition to meals or accompanied by nice homemade bread, Appenzeller cheese is a delicacy and is perfect for fondue. Suitable drinks for it are beer, cider and red wine. This cheese melts easily and is often used as a topping for potatoes, salads and pastry products from Swiss cuisine. If you want to keep things simple just slice it and enjoy it.
