🧀 Appenzeller
Also known as: Appenzeller cheese
Appenzeller is a Swiss cheese made from raw cow's milk in the Appenzellerland; during ripening it is cared for with a herbal brine.
Appenzeller is a Swiss cheese made from raw cow's milk in the Appenzellerland of north-eastern Switzerland; during ripening it is cared for with a herbal brine.
According to the brand organisation SO Appenzeller Käse GmbH, it is made in about 40 village dairies in the cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden and parts of St. Gallen and Thurgau, from natural raw milk without additives, from cows fed only herb grass and hay. During ripening each wheel is regularly cared for with Kräutersulz, a herbal brine whose exact composition is kept secret.
The wheel is round, 30–33 cm in diameter and 7–9 cm high, and weighs on average 6.5–6.7 kg. Fat is at least 48 % in dry matter. The rind is natural, yellow to reddish-brown; the paste is ivory to light yellow with a few pea-sized holes (3–6 mm).
Appenzeller or Gruyère, Emmental? All are Swiss-style hard cheeses, but Appenzeller has its own marks. It is made from raw cow’s milk in about 40 village dairies of the Appenzellerland, and each wheel is regularly cared for with Kräutersulz, a herbal brine whose composition is secret. The paste is ivory to light yellow with only a few pea-sized holes, and the flavour depends on the grade: from Mild-Würzig, aged at least 3 months, to Edel-Würzig, guaranteed 9 months.
Look for “Appenzeller” and the wheel label whose colour names the grade: silver Mild-Würzig, gold Kräftig-Würzig, black Extra-Würzig, purple Edel-Würzig. A genuine wheel has a casein mark with the dairy number, date of manufacture and wheel number. The rind is natural, yellow to reddish-brown, and the paste ivory to light yellow with a few small holes. You will find it as cut wedges at a supermarket cheese counter, in a delicatessen or at a specialist cheese shop.
The factsheets list four grades by ripening time, marked by the colour of the wheel label: Mild-Würzig (silver, at least 3 months), Kräftig-Würzig (gold, 4–5 months), Extra-Würzig (black, guaranteed 6 months) and Edel-Würzig (purple, guaranteed 9 months). Each wheel carries a casein mark with the dairy number, date of manufacture and wheel number, which allows its authenticity to be checked.
Facts
| Raw material | Raw cow's milk 1 |
|---|---|
| Country | Switzerland |
| Region | Appenzellerland (north-eastern Switzerland) 1 |
| Duration | From at least 3 months (Mild-Würzig) to a guaranteed 9 months (Edel-Würzig) 14 |
How it connects to Cheese
🧀 Appenzeller → kind of → 🟠 Washed-rind cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Cow's milk
- Part of
- 🪨 Hard cheeses, 🟠 Washed-rind cheeses, 🇨🇭 Swiss cheeses
Frequently asked questions
Is Appenzeller cheese made from raw or pasteurised milk?
From natural raw cow’s milk without additives, according to the brand organisation, from cows fed only herb grass and hay.
What is Appenzeller rind cared for with?
With Kräutersulz, a herbal brine; its exact composition is a well-kept secret of the producers.
Is it true that all Appenzeller tastes the same?
No. There are four grades by ripening time, marked by the colour of the wheel label: Mild-Würzig (silver, at least 3 months), Kräftig-Würzig (gold, 4–5 months), Extra-Würzig (black, 6 months) and Edel-Würzig (purple, 9 months).
How big is an Appenzeller wheel?
Round, 30–33 cm across and 7–9 cm high, on average 6.5–6.7 kg, with a natural yellow to reddish-brown rind and a few pea-sized holes in an ivory to light yellow paste.
How can you check that an Appenzeller is genuine?
Each wheel carries a casein mark with the dairy number, date of manufacture and wheel number, which allows its authenticity to be checked.
Similar
🧀 Sbrinz · 🧀 Cheshire · 🧀 Shanklish · 🧀 Red Leicester · 🧀 Mimolette · 🧀 Double Gloucester
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.