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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.

Cooking Tips
The cheese is hard enough to be grated. Good as a complementary cheese in fondues.

History
Appenzeller was probably first made around the 8th or 9th century.

Literature & Lore
Named after the Appenzell cantons in North-Eastern Switzerland.

See Also:

Appenzeller Cheese (Quarter Fat)

Other entries for:

Washed-Rind Cheeses
Appenzeller Cheese, Bishop Kennedy Cheese, Epoisses Cheese, Fontina 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

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping