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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.
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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. |
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