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.
Related Articles to the term 'Appenzeller' | |
| 'Chäshappech' | ■■■■■■ |
| Chäshappech refers to a pancake also sometimes refers to as an omellete made from cheese, flour, milk, . . . Read More | |
| 'Semi-Hard Cheeses' | ■■■■■■ |
| Semi-Hard Cheeses: Semi-Hard Cheeses refer to the kind/type/variety of cheeses that have been packed . . . Read More | |
| 'Liquid butter' | ■■■■■ |
| Liquid butter refers to one of Mongolia's dairy products. Liquid butter can be made from the milk of . . . Read More | |
| 'Nabulsi' | ■■■■■ |
| Nabulsi refers to a semi-soft unripened cheese, with a mild, exotic, but quite salty flavor. Nabulsi . . . Read More | |
| 'Bleu de Bresse' | ■■■■■ |
| Bleu de Bresse refers to a Cheese from the Rhone-Alps Region of France which is a cylindrical Cheese . . . Read More | |
| 'Schichtkäse' | ■■■■■ |
| Schichtkäse refers to Curd cheese made from cow's milk (cream Cheese and cottage Cheese combined). It . . . Read More | |
| 'Echiré (Butter)' | ■■■■■ |
| Echiré (Butter) : Echiré refers to the brand of the finest French butter, preferred by French chefs, . . . Read More | |
| 'Tupig' | ■■■■■ |
| Tupig is a kind of wrapped rice sweet snack from the Ilocos Region of the Philippines which is made from . . . Read More | |
| 'Biko' | ■■■■■ |
| Biko refers to one of Philippines sweets made of Glutinous rice cooked in brown Sugar and Coconut milk. . . . Read More | |
| 'Ipon' | ■■■■■ |
| Ipon (singular term) refers specifically to a small freshwater Fish native to the Philippines, particularly . . . Read More | |