Appenzeller

Appenzeller cheese is a hard cow's-milk cheese produced in the region of northeast. A, sometimes incorporating  or , is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a.

Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.

The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold:


 * "Classic". Aged three to four months. The wheels are wrapped in a silver label.
 * "Surchoix". Aged four to six months. Gold label.
 * "Extra". Aged six months or longer. Black label.