Appenzeller

What Is Appenzeller Cheese?

Appenzeller is a firm cow’s milk cheese from the Appenzell region in northeastern Switzerland. Its most distinctive feature is that, as it ages, its rind is regularly wiped with a secret brine mixture containing herbs, spices, and wine or cider; this gives it a strong, spicy-fruity aroma.

The interior is firm, pale yellow, and usually has small holes; its flavor is full, mildly sweet, and sharply spicy. Varieties range from mild to very intense depending on the aging time, and the cheese is usually made from raw milk.

Appenzeller Nutrition Facts

As a firm, fatty cheese, Appenzeller is high in protein, fat, and calcium; 100 grams provides about 400 kcal of energy. Since it is cheese, its sodium content is also notable; moderation is recommended. Values are approximate.

How Should Appenzeller Be Consumed?

Since Appenzeller is high in calories and fat, it is eaten in moderation as part of a balanced diet; its intense, spicy flavor is pronounced even in small amounts. Since it is usually made from raw milk, pregnant people and others who are more sensitive can check the label and consider a pasteurized alternative.

This is general information; Appenzeller is a food and is not a substitute for medical treatment.

How to Choose Appenzeller

Good Appenzeller has a firm, smooth interior, a pale yellow color, a pleasant spicy aroma, and an intact rind. Avoid pieces that are excessively dry or cracked, smell spoiled, or have unwanted mold on the surface.

• The interior should be firm and smooth.
• It should have a pleasant spicy aroma.
• The rind should be intact.

How to Store Appenzeller

Store Appenzeller in the refrigerator, wrapped in cheese paper so it can breathe; airtight wrapping causes condensation. Its firm texture helps it keep well; keep the cut surface covered.

Using Appenzeller in the Kitchen

Appenzeller is used most often on cheese platters and in sandwiches, fondue, gratins, and potato dishes like rösti. Its good melting quality and spicy aroma make it prized in hot, melted-cheese recipes; it can also be grated.

Why Is Appenzeller’s Aroma So Strong?

Regularly wiping the rind with a herb-and-spice brine (washed rind) gives the cheese its characteristic strong, spicy aroma. The ingredients in this mixture are traditionally kept secret.

Frequently Asked Questions

Is Appenzeller suitable for fondue?

Yes. Its good melting quality and full, spicy flavor make it popular in fondue and gratins. It can be used alone or with other Alpine cheeses.

Is Appenzeller made from raw milk?

It is usually made from raw milk. Pregnant people and those with weakened immune systems can check the label and choose a pasteurized alternative.

What is the difference between Appenzeller and Emmental?

Both are Swiss cow’s milk cheeses; Emmental has larger holes and is milder and sweeter, while Appenzeller has a much spicier, sharper aroma thanks to its washed rind.