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.


List of books: Appenzeller

Related Articles

Bleu de Bresse ■■■■■■
Bleu de Bresse refers to a Cheese from the Rhone-Alps Region of France which is a cylindrical Cheese . . . Read More
Chäshappech ■■■■■
Chäshappech refers to a pancake also sometimes refers to as an omellete made from cheese, flour, milk, . . . Read More
Cashel ■■■■
Cashel Blue refers to an Irish soft Cheese of cylinder shape made from pasteurized cow's milk. It has . . . Read More
Malakoff ■■■■
Malakoffs refer to delicious Cheese sticks which is one of the specialties the Canton of Geneva in Switzerland. . . . Read More
Schlumbergerli ■■■■
Schlumbergerli which is also known as Schlumbis is a bread from Switzerland. It is one of the typical . . . Read More
Calvados ■■■■
Calvados is dry, apple brandy made in Normandy, northern France. It's produced from distilled cider . . . Read More
Gorgonzola ■■■■
Gorgonzola refers to a Cheese that originated from Italy's Lombardy region. It is made from pasteurized . . . Read More
Scamorza ai ferri ■■■■
Scamorza ai ferri is the Italian dish of grilled scamorza cheese. Scarmoza is a ripened cow's milk Cheese . . . Read More
Geitost ■■■■
Geitost refers to Norway's national cheese . Geitost means goat cheese, as it is originaly made entirely . . . Read More
Metsovone ■■■■
Metsovone refers to Greece semi-hard to hard smoked table cheese with a light salty and tangy flavour . . . Read More