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Written by Gloria
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Saturday, 21 February 2009 01:00 |
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Appenzeller is a kind of semi-hard Cheese made from unpasturized cow's milk which is produce from the Appenzell region of Switzerland
, in the cantons of Appenzell Inner Rhoden and Appenzell Auser Rhoden, and in parts of the cantons of St. Gall and Thurgau, where it is taken cared of until it matured. It is a 700 year old type of Swiss cheese, a whole of which weighs between 6.2 and 8 kilos and has a diameter of 30 to 33 centimeters. It is one of Switzerland's finest cheeses. Like many heritage cheeses, Appenzeller cheese has a appellation of controlled origin,which means that only cheese made in a particular way by certain producers can be labeled Appenzeller cheese.The history of Appenzeller cheese is very old. Tax records stretching as far back as the 14th century discuss the cheese, as well as its producers. Modern Appenzeller cheese is manufactured by 75 highly secretive dairies, all of which use slightly different production techniques.  It has a distinctive tangy, slightly fruity flavor which pairs well with fresh fruit, some wines, and other cheeses. It is a delicacy and a fine cheese that is very suitable and ideal making hot cheese dishes (fondue recipes) or a dessert. Appenzeller is available in three (3) types: classic, surchoix, and extra. Classic is lightly aged, with a milder flavor, while extra is the strongest, with an intense flavor and pungent aroma. The age of a particular Appenzeller can often be determined by its name or the color of its label:
(1) Silver Label designates an Appenzeller cheese aged three (3) to four (4) months before shipping and labelled "Classic";
(2) Gold or Wheat Colored Label, named Surchoix which is a French term for "top choice", refers to the penultimate level of aging, from four (4) to six (6) months; and
(3) Black Label is an Appenzeller that is aged longer than six (6) months with the word "Extra" imprinted on it. Â Flickr PhotosThese pictures have been delivered by flickr on a random basis. We have no influence on it. |
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Last Updated on Tuesday, 09 June 2009 20:34 |
