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Appenzeller Cheese

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A traditional cow's milk Swiss cheese produced in various sized wheels in the Appenzell region of Switzerland.  Appenzeller is marinated in cider or white wine, spices, and salt before aging, which produces  its hard and dry. The fine semi-hard cheese can be identified by its pale, yellowish- to reddish-brown rind and the regular. More moist and creamy then Emmenthaler with a more pronounced yet delicate flavor than Gruyere. Produced in the 11th century by monks.

  Milk Used Aging Period Color Texture Flavor Purchase Unit
Appenzeller Cow's milk 3 - 4 months pale yellow creamy semhard
medium-sized holes
delicate, moist creamy Round, flat cheese with 2.5 to 3.5 inches in height and 12 to 13 inches in diameter; a whole cheese weighs between 2.5 - 3 lbs.

Abbaye de Belloc Appenzeller Cheese Appetitost Cheese Arkadaz Bel Paese Colby Cheddar Cheddar Cheese Edam Cheese Gouda Cheese Jarlsberg Swiss Emmentaler

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