Appenzeller cheese

Appenzeller cheese is a delectable hard cheese made from cow's milk, originating from the picturesque Appenzell region in Switzerland. Specifically, it is crafted in the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. What sets this cheese apart is its unique curing process. The cheese wheels are regularly bathed in a herbal brine, which sometimes includes wine or cider. This not only enhances the flavor but also contributes to the cheese's distinctive rind.

With a rich history spanning over 700 years, the production of Appenzeller cheese is a cherished tradition. Approximately 75 dairies in the region produce this cheese, each with its own secret brine recipe. The result is a straw-colored cheese speckled with small holes and enveloped in a golden rind. Its aroma is unmistakable, and the taste can range from nutty to fruity, with a hint of tanginess that varies depending on the aging process.

There are three main types of Appenzeller cheese, each catering to different taste preferences:

1. Classic: Aged for three to four months, this variant is mildly spicy and is distinguished by a silver label.

2. Surchoix: Aged for four to six months, it offers a stronger spicy kick and features a gold label.

3. Extra: Aged for six months or more, this type is extra spicy and is marked with a black label.