Appenzeller – Swiss semi-hard cheese

This Swiss semi-hard cheese comes from the Appenzeller land, which lies in the northeast between Alpstein and Lake Constance. The flat hard cheese wheels made from raw cow’s milk weigh an average of 6.7 kg with a diameter of 30 to 33 cm and a height of 7 to 9 cm. Depending on the variety, they ripen for 3 to 5 1/2 months and have a yellow to reddish or dark brown, natural rind, under which the ivory to light yellow dough is located with a few pea-sized holes.

Origin of Appenzeller

Appenzeller has been known for over 700 years. At that time the abbots of the monastery received the cheese as a tithe levy from the farmers. The Appenzeller was first mentioned in a document in 1282. Today it is produced in the cantons of Appenzell Innerrohden and Ausserrhoden as well as parts of the cantons of Thurgau and St. Gallen in over 60 village dairies. The cows only eat grass, herbs, and hay.

Season

All year round.

How Appenzeller Taste?

The cheese owes its characteristic taste to the so-called herbal brine. The cheesemaker rubs the rind with this liquid made from yeast, wine, salt, and spices. Known only to two people, the recipe is a closely guarded secret that has been passed on from generation to generation. The young Appenzeller Classic with a maturing time of 3 to 4 months has a fine, mildly spicy taste, the 4 to 6-month-old “Suchoix” is full-flavored and the guaranteed 6 months matured “Extra” is even spicier. In addition, two lower-fat varieties are produced, a young milder and an older with a stronger flavor.

Use

Appenzeller is versatile: it fits well on a cheese platter, tastes good as a topping on bread, in salads, and is ideal for baking and cooking, e.g. B. for savory cakes, casseroles, soups, and soufflés as well as for filling schnitzel.

Storage/shelf life

It is best to store the cheese in the original paper from the cheese counter for up to approx. 1 week in the vegetable compartment of the refrigerator at 7 to 8 ° C.

Nutritional value / active ingredients

The full-fat cheese has around 385 kcal / 100 g and contains at least 48% fat i. Tr., Absolute around 32 g / 100 g. The variants “1/4 fat” and “1/4 fat räss”
z made from partially skimmed milk has a fat content of around 18% fat i. Tr .. Appenzeller contains plenty of protein, a lot of calcium, phosphorus, and zinc, but also vitamin B2 and plenty of vitamin A. Proteins help maintain muscle mass, calcium helps maintain normal bones and teeth and carries phosphorus, as well as vitamin B2, contribute to normal energy-yielding metabolism. Zinc is responsible for the maintenance of normal skin and vitamin A contributes to the maintenance of normal eyesight.

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