Appenzeller cheese [SEP] material used
Appenzeller cheese
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St. Gallen and Thurgau.
A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.
Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their
Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese. Sometimes chopped sautéed morels are added.
- Interlaken: Gruyère, Appenzeller, Emmental.
- Appenzeller: Appenzeller cheese with cream added.
- Tomato: Gruyère, Emmental, crushed tomatoes, and wine.
- Spicy: Gruyère, red and green peppers, with chili.
- Mushroom: Gruyère, Fribourg vacherin, and mushrooms.
Cheese fondues French.
- Savoyarde: Comté, Beaufort and one or