Appenzeller
Appenzeller cheese is thought to have first been produced
almost one thousand years ago in the eastern canton (region)
of Switzerland called Appenzell. It is a semi hard cheese
made from unpasturized whole cow's milk.
To achieve its distinctive delicious taste this cheese is
dipped in a secret recipe containing a mixture of brine, herbs
and spices. This cheese is quite strong in flavor and is full,
fruity and almost spicy. Appenzeller is aged from three months
to six or more, and extra mature Appenzeller has an even stronger
taste.
Appenzeller has quite a strong smell and is pale yellow in
color with small holes about the size of peas.
Milder Appenzeller tastes good in sandwiches, grated over
salads or used in grilling. Stronger Appenzeller tastes particularly
good coupled with fruit or a good glass of wine to compliment
this cheeses fruity flavor. It is considered a great delicacy
by cheese connoisseurs all over the world and is a superb
addition to any cheese board.
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