Cheese, appenzeller

Origins and history

Appenzeller cheese originates from the Appenzell region in northeastern Switzerland. It has a long history dating back to the 13th century when it was first produced by monks in local monasteries. Over the centuries, the cheese-making techniques have been passed down through generations, preserving the traditional methods and ensuring the cheese's exceptional quality. Today, Appenzeller cheese is still produced in the Appenzell region, following strict regulations to maintain its authenticity and unique characteristics.

Nutritional information

Appenzeller cheese is a good source of protein and calcium. It also contains essential vitamins such as vitamin A and vitamin B12. A 1-ounce (28g) serving of Appenzeller cheese provides approximately 110 calories.

Allergens

Appenzeller cheese contains milk and is not suitable for individuals with lactose intolerance or milk allergies.

How to select

When selecting Appenzeller cheese, look for a cheese that has a smooth and firm texture without any cracks or mold. The color should be a pale yellow, and it should have a pleasant aroma. Opt for cheese that has been aged for at least three months for a more pronounced flavor.

Storage recommendations

To maintain the freshness and quality of Appenzeller cheese, it should be stored in the refrigerator. Wrap it tightly in wax paper or aluminum foil to prevent it from drying out. It is important to keep the cheese away from strong-smelling foods as it can absorb odors easily. Properly stored, Appenzeller cheese can last for several weeks.

How to produce

Appenzeller cheese production requires specialized knowledge and equipment. It is best left to professional cheese makers who follow traditional methods and adhere to strict quality standards.

Preparation tips

Appenzeller cheese is incredibly versatile and can be enjoyed in various ways. It is excellent for melting, making it perfect for fondues, gratins, and sandwiches. It can also be grated and used as a topping for pasta dishes or salads. For a simple and delicious snack, pair Appenzeller cheese with crusty bread, fruits, or nuts. When cooking with Appenzeller cheese, it is best to add it towards the end of the cooking process to preserve its flavor and texture.

Substitutions

Gruyère cheese or Emmental cheese can be used as substitutes for Appenzeller cheese, as they share similar nutty flavors and melting properties.

Culinary uses

Appenzeller cheese is commonly used in Swiss cuisine, particularly in dishes like raclette and fondue. It is also a popular choice for sandwiches, quiches, and gratins. The cheese's rich and nutty flavor pairs well with fruits, nuts, and cured meats, making it a delightful addition to cheese boards and charcuterie platters.

Availability

Appenzeller cheese is primarily available in Switzerland, particularly in the Appenzell region. However, it can also be found in specialty cheese shops and gourmet markets worldwide.