Appenzeller or Appenzel is a Swiss cheese, a specialty of the cantons of Appenzell Inner Rhodes and Appenzell Outer Rhodes. It is a cheese made from cow's milk with a full-bodied, refined and characteristic taste.
History We find its trace in a document of 1282. The monks of the cloister of St. Gallen already appreciated this cheese at that time, which they received from Appenzell residents in payment of the tithe.
Manufacturing
The unspoiled pre-Alpine environment and the region's renowned pastures favor the production of this full-bodied cheese which is part of the Appenzell heritage. It is produced by around 80 village cheese dairies in the canton of Appenzell and partly in the cantons of St. Gallen and Thurgau. The cheese is matured for at least three months. It takes on its taste after numerous brushings, two to three times a week, with a herbal brine, called sulz, the recipe of which is kept secret (salt, yeast, white wine, pepper and a mixture of 'about twenty to forty plants). Only two people per generation know the recipe and can access the bank vault where it is kept. Appenzeller wheels weigh between 6.2 and 8 kilograms and have a diameter of 30 to 33 cm for about 80 l of milk.
The varieties produced are:
Classic: matured for at least 3 months. The label is blue and red. Surchoix: matured for 4 to 6 months with a stronger taste. The label is gold. Extra: matured 6 to 8 months. The label is black.
Marketing About 10,000 tonnes are produced per year. Half is exported, mainly to Germany. The cheese is marketed under the name Appenzeller Switzerland by Appenzeller Käse.
