Swiss Fondue Guide: Recipes & Tips
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Cheese Of Appenzell
Definition and Scope
Appenzeller cheese is a hard cow’s milk cheese originating from the Appenzell region of Switzerland. It belongs to the category of Alpine cheeses, known for their firm texture and robust flavors developed during aging. This cheese is protected by an Appellation d’Origine Protégée, ensuring it is produced according to traditional methods within its designated geographical area.
The scope of Appenzeller encompasses several varieties distinguished by their aging periods. These range from the milder, younger versions aged for three months to the intensely flavored extra-aged types matured for over a year. Each variety maintains the characteristic herbal brine washing that defines its unique rind and flavor profile.
Production Process
Appenzeller production begins with raw cow’s milk sourced from local farms. The milk is heated and combined with rennet and starter cultures to form curds. These curds are then cut, pressed into molds, and brined to form the initial cheese wheels.
The distinctive stage involves regularly washing the rind with a secret herbal brine solution during aging. This washing promotes specific bacterial growth on the rind, contributing to flavor development. The cheeses are aged on spruce shelves in cool cellars for a minimum of three months, with some varieties aging for significantly longer periods.
Sensory Profile
Appenzeller cheese presents a firm, smooth texture that becomes slightly crumbly in longer-aged varieties. Its color ranges from pale yellow in younger cheeses to deeper golden hues in extensively aged versions. The interior typically features few small, irregular eyes characteristic of its pressing method.
The flavor profile combines nutty, buttery notes with a distinctive tanginess and spicy finish. The herbal brine washing imparts complex aromatic qualities that distinguish it from other Swiss cheeses. Older Appenzeller develops more intense, sharper flavors with pronounced herbal and sometimes slightly fruity undertones.
Culinary Uses
Appenzeller serves as both a table cheese and a cooking ingredient in traditional Swiss cuisine. It excels in fondue preparations, often combined with other Alpine cheeses for balanced melting properties. The cheese’s robust flavor makes it suitable for cheese platters paired with fruits and nuts.
In cooked applications, Appenzeller adds depth to sauces, gratins, and baked dishes. Its excellent melting characteristics make it ideal for sandwiches and burgers. The stronger aged varieties are particularly valued for adding intense cheese flavor to recipes without requiring large quantities.
Regional Examples
Authentic Appenzeller cheese production remains concentrated in the northeastern Swiss cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. The Appenzeller Cheese Guild oversees production standards and quality control across approximately 70 dairies. These facilities maintain traditional methods while meeting modern food safety requirements.
While the protected designation limits production to specific regions, similar styles have inspired cheeses worldwide. Some American and European cheesemakers produce Appenzeller-style cheeses using comparable washing techniques. However, these cannot legally bear the Appenzeller name without meeting the geographical and methodological criteria.