Appenzeller
A firm cow's-milk cheese from Switzerland's Appenzell region, aged by washing with an herbal-spiced brine. Known for its sharp, spicy aroma and full flavor.
What Is Appenzeller Cheese?
Appenzeller is a hard cow's milk cheese from the Appenzell region in northeastern Switzerland. Its most distinctive feature is that during maturing, its rind is regularly wiped with a secret brine mixture containing herbs, spices, and wine/cider; this gives it a strong, spicy-fruity aroma.
Its interior is firm, light yellow, and usually has small holes; its taste is rich, sweetish, and spicy-sharp. There are varieties ranging from mild to intense depending on maturing time, and it's mostly made from raw milk.
Nutritional Values of Appenzeller
As a hard and fatty cheese, appenzeller contains high protein, fat, and calcium; it provides about 400 kcal of energy per 100 grams. Being cheese, its sodium is also notable; moderate consumption is recommended. Values are approximate.
How Should Appenzeller Be Consumed?
Since appenzeller is a caloric and fatty cheese, it's consumed in moderation as part of a balanced diet; thanks to its spicy-intense taste, even a small amount is noticeable. Since it's mostly made from raw milk, pregnant women and sensitive individuals may check the label and consider a pasteurized alternative.
This information is general; appenzeller is a food, not a substitute for medical treatment.
How Is Appenzeller Selected?
Good appenzeller has a firm-smooth interior, a light yellow color, a spicy-pleasant smell, and an intact rind. Overly dried-cracked pieces, ones with an off smell, or unwanted mold on the surface are not preferred.
- Interior should be firm and smooth
- Smell should be spicy-pleasant
- Rind should be intact
How Is Appenzeller Stored?
Appenzeller is stored in the refrigerator, wrapped in cheese paper so it can breathe; airtight wrapping causes sweating. Thanks to its firm structure, it lasts long; the cut surface is kept covered.
Using Appenzeller in the Kitchen
Appenzeller is used most often on a cheese plate, in sandwiches, fondue, gratins, and rösti-like potato dishes. Its good melting quality and spicy aroma make it sought-after in hot, melting recipes; it's also used grated.
Why Is Appenzeller's Aroma So Strong?
Regularly wiping the rind with an herby-spicy brine (washed rind) gives the cheese its characteristic strong and spicy aroma. The contents of this mixture are traditionally kept secret.
Frequently Asked Questions
Is appenzeller suitable for fondue?
Yes; with its good melting and rich-spicy taste, it's loved in fondue and gratins. It's used alone or together with other Alpine cheeses.
Is appenzeller raw-milk?
It's mostly made from raw milk. Pregnant women and those with sensitive immunity may check the label and prefer a pasteurized alternative.
What's the difference between appenzeller and Emmental?
Both are Swiss cow's milk cheeses; Emmental has large holes and is milder-sweeter, while appenzeller, thanks to its washed rind, has a much more spicy and sharp aroma.