Appenzeller Cheese

Appenzeller is made from unpasteurized whole cow's milk. The cheese is pressed and formed into wheels that are then bathed in a spiced brine made from wine or cider. After 3 or 4 months of maturing, they are dipped in the brine again. The cheese is generally aged a total of anywhere from 8 to 12 months.

The rind of the cheese is hard, and can vary in colour from brownish-yellow to orangey. The rind tastes salty. The cheese inside is a pale yellow semi-hard cheese with small holes in it.

The cheese is made in 4 cantons (provinces) in Switzerland: Appenzell Inner Rhoden, Appenzell Ausser Rhoden, St. Gall and Jhurgau. The cheese is hard enough to be grated. Good as a complementary cheese in fondues.
Appenzeller was probably first made around the 8th or 9th century.

Named after the Appenzell cantons in North-Eastern Switzerland.

Appenzeller Cheese (Quarter Fat)

Appenzeller Cheese, Bishop Kennedy Cheese, Chue Fladae Cheese, Epoisses Cheese, Fontina Cheese, Milleens Cheese, Pied de Vent Cheese, Port du Salut Cheeses, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese

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Butter, Milk